CN107625073A - A kind of pickling process of lime-preserved egg - Google Patents
A kind of pickling process of lime-preserved egg Download PDFInfo
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- CN107625073A CN107625073A CN201711117172.7A CN201711117172A CN107625073A CN 107625073 A CN107625073 A CN 107625073A CN 201711117172 A CN201711117172 A CN 201711117172A CN 107625073 A CN107625073 A CN 107625073A
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- egg
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- lime
- preserved egg
- pickling
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Abstract
The invention discloses a kind of pickling process of lime-preserved egg, comprise the following steps：Select egg, wash egg, material filling, lower pond pickle, go out pond, cleaning, inspection, sterilizing, packaging, a kind of lime-preserved egg pickling process provided by the invention, compared with traditional preserved egg pickling agent, the present invention adds the spice containing plurality of raw materials, abundant raw material, lime-preserved egg after pickling not only has delicious taste but also smell an extraordinary person, special taste, it is tasty, nutritive value is high, and passes through the use of plant ash and sawdust so that lime-preserved egg does not have any additive, the addition of leaded material is prevented, more safety is delicious when eating；Add corydalis tuber, sealwort, Radix Codonopsis this several Chinese medicine so that obtained lime-preserved egg have promoting blood circulation, qi-regulating, nourshing kidney moistening lung, invigorate the spleen and benefit qi, tonifying spleen lung qi, the effect of enriching blood, promoting the production of body fluid；The present invention instead of the single raw material in traditional pickling process method, sufficiently salinity can be made to penetrate into egg, greatly improved the nutritive value of lime-preserved egg using abundant raw material.
Description
Technical field
The present invention relates to food processing field, specifically a kind of pickling process of lime-preserved egg.
Background technology
Lime-preserved egg is also known as lime-preserved egg, kink of preserved egg etc., is the traditional flavor egg products in China, and its preparation method is in alkalescence using egg
In solution, the characteristic of protein gel can be made, be allowed to become flexible solid, normal lime-preserved egg is blackish green and have preserved egg
And high resilience, the solidification of its yolk center, claim the half congealed lime-preserved egg of sand, yolk center does not solidify completely, then claims egg with a soft yolk.
In the traditional preserved egg process formula in China, lead oxide is all added.Lead is a kind of poisonous heavy metal element, sternly
The health of eater is have impact on again.In order to substitute the dispensing lead oxide added in traditional handicraft, occur " zinc method ", " iron processes ",
The new technology of the preserved egg process such as " iron zinc mixing method ", " copper method ", " copper zinc mixing method ", so as to establish base to make lead-free preserved egg
Plinth.In the feed liquid of lime-preserved egg is pickled, the power of ion penetrating power is the electrically charged power of ion, the infiltration of monovalention
Power is stronger than divalence, divalence it is stronger than trivalent.Ineffective ironworking is the process because dissolubility is too poor in feed liquid
Caused precipitation is not enough to block eggshell stomata；It is and the institute because dissolubility is too strong in feed liquid and zinc processing effect is bad
It is bad to form settling stability, can not equally reach preferably stifled eye effect, therefore the two can not all be controlled in process
Suitable OH- permeating speeds, cause protein coagulation effect poor.And " copper method " or " copper zinc mixing method " due to bivalent cupric ion
Dissolubility is moderate, and can form the very fast precipitation that formed and block eggshell stomata, therefore in the production of actual industrial metaplasia, " copper method " or
" copper zinc mixing method " is still current most commonly used technique.But " copper method " or " copper zinc mixing method " has all been brought into largely
Copper, although copper is one of human essential elementses, the scarce copper phenomenon of Chinese population is actually rare, and it is existing to there is " copper poisoning " on the contrary
As such lime-preserved egg preparation method can undoubtedly be such that copper is largely accumulated in human body, so as to influence the health of people.
The content of the invention
It is an object of the invention to provide a kind of pickling process of lime-preserved egg, is asked with solve to propose in above-mentioned background technology
Topic.
To achieve the above object, the present invention provides following technical scheme：
A kind of pickling process of lime-preserved egg, comprises the following steps：
S1, select egg, wash egg：Select homogeneous size, the second best in quality fresh egg, reject bad egg, fresh egg is cleaned up, dripped
Solid carbon dioxide point；
S2, material filling：Following raw material is added into pickling pool：Cold mountain spring water 500Kg, food-grade sodium hydroxid 30Kg, salt
20Kg, tealeaves 1KG, plant ash 500g, sawdust 1Kg, pine and cypress branch 500g, spice 800g, first English white 200g, sealwort 100g, party
Join 100g, stir, obtain pickling liquid；
S3, lower pond are pickled：Qualified fresh egg will be selected lightly to be disposed across in mesh screen, then mesh screen layering is put into pickling pool
In, it is ensured that pickling liquid floods the superiors' fresh egg, finally seals and pickles, and changes clear latter seven days, protein coagulation, after 52-54 days,
Egg white annesl, obtain the egg pickled；
S4, go out pond, cleaning, inspection, sterilizing, packaging：Mesh screen in S3 is taken out, the egg pickled is taken out, cleans up, is examined
Test, remove unqualified egg, sterilize 1-3min in 130-160 DEG C, is cooled to after room temperature and coats one layer of preservative film on the surface of duck's egg,
Then it is vacuum-packed again.
The spice, mixed by following raw material：Capsicum 10-20 parts, ginger powder 5-15 parts, pepper 5-16
Part, Chinese prickly ash 3-7 parts, garlic 3-7 parts, Chinese cassia tree 4-8 parts, cloves 4-8 parts, Jamaica 4-8 parts, radix glycyrrhizae 5-10 parts, thyme 5-10
Part.
The spice, mixed by following raw material：15 parts of capsicum, 11 parts of ginger powder, 9 parts of pepper, Chinese prickly ash 5
Part, 5 parts of garlic, 6 parts of Chinese cassia tree, 6 parts of cloves, 6 parts of Jamaica, 8 parts of radix glycyrrhizae, 8 parts of thyme.
The lime-preserved egg for pickling completion soaks 3-4 hours in edible acid solution before consumption, and wherein edible acid solution is
Acetic acid, citric acid or malic acid, pH value is between 4-5.
Compared with prior art, the beneficial effects of the invention are as follows：
A kind of lime-preserved egg pickling process provided by the invention, compared with traditional preserved egg pickling agent, the present invention is added containing a variety of
The spice of raw material, abundant raw material, the lime-preserved egg after pickling not only have delicious taste but also smell an extraordinary person, special taste, U.S.
Taste is tasty, and nutritive value is high, and passes through the use of plant ash and sawdust so that lime-preserved egg does not have any additive, has prevented to contain
The addition of lead material, more safety is delicious when eating；Add corydalis tuber, sealwort, Radix Codonopsis this several Chinese medicine so that obtained lime-preserved egg
With promoting blood circulation, qi-regulating, nourshing kidney moistening lung, invigorate the spleen and benefit qi, tonifying spleen lung qi, enrich blood, promote the production of body fluid the effect of；The present invention is using abundant original
Material, instead of the single raw material in traditional pickling process method, sufficiently salinity can be made to penetrate into egg, greatly improve lime-preserved egg
Nutritive value, the lime-preserved egg after pickling have aromatic flavour, it is micro- it is salty it is tasty, taste is unique, safety it is no added the characteristics of.The present invention
The pickling process of offer is simple, and its obtained finished product egg quality is stable, does not add preservative, and the total plate count of finished product egg does not surpass
10CFU/g is crossed, the shelf-life was up to more than 8 months.
Embodiment
A kind of pickling process of lime-preserved egg, comprises the following steps：
S1, select egg, wash egg：Select homogeneous size, the second best in quality fresh egg, reject bad egg, fresh egg is cleaned up, dripped
Solid carbon dioxide point；
S2, material filling：Following raw material is added into pickling pool：Cold mountain spring water 500Kg, food-grade sodium hydroxid 30Kg, salt
20Kg, tealeaves 1KG, plant ash 500g, sawdust 1Kg, pine and cypress branch 500g, spice 800g, first English white 200g, sealwort 100g, party
Join 100g, stir, obtain pickling liquid, the spice, mixed by following raw material：15 parts of capsicum, ginger powder
11 parts, 9 parts of pepper, 5 parts of Chinese prickly ash, 5 parts of garlic, 6 parts of Chinese cassia tree, 6 parts of cloves, 6 parts of Jamaica, 8 parts of radix glycyrrhizae, 8 parts of thyme；
S3, lower pond are pickled：Qualified fresh egg will be selected lightly to be disposed across in mesh screen, then mesh screen layering is put into pickling pool
In, it is ensured that pickling liquid floods the superiors' fresh egg, finally seals and pickles, and changes clear latter seven days, protein coagulation, after 52-54 days,
Egg white annesl, obtain the egg pickled；
S4, go out pond, cleaning, inspection, sterilizing, packaging：Mesh screen in S3 is taken out, the egg pickled is taken out, cleans up, is examined
Test, remove unqualified egg, sterilize 1-3min in 130-160 DEG C, is cooled to after room temperature and coats one layer of preservative film on the surface of duck's egg,
Then it is vacuum-packed again.
The lime-preserved egg for pickling completion soaks 3-4 hours in edible acid solution before consumption, and wherein edible acid solution is
Acetic acid, citric acid or malic acid, pH value is between 4-5.
Claims (4)
1. a kind of pickling process of lime-preserved egg, it is characterised in that comprise the following steps：
S1, select egg, wash egg：Select homogeneous size, the second best in quality fresh egg, reject bad egg, fresh egg is cleaned up, drained the water
Point；
S2, material filling：Following raw material is added into pickling pool：Cold mountain spring water 500Kg, food-grade sodium hydroxid 30Kg, salt 20Kg,
Tealeaves 1KG, plant ash 500g, sawdust 1Kg, pine and cypress branch 500g, spice 800g, first English white 200g, sealwort 100g, Radix Codonopsis
100g, stir, obtain pickling liquid；
S3, lower pond are pickled：Qualified fresh egg will be selected lightly to be disposed across in mesh screen, then mesh screen layering is put into pickling pool,
Ensure that pickling liquid floods the superiors' fresh egg, finally seal and pickle, change it is clear after seven days, protein coagulation, after 52-54 days, egg
Clear annesl, obtain the egg pickled；
S4, go out pond, cleaning, inspection, sterilizing, packaging：Mesh screen in S3 is taken out, the egg pickled is taken out, cleans up, is examined,
Unqualified egg is removed, sterilize 1-3mi n in 130-160 DEG C, is cooled to after room temperature and coats one layer of preservative film on the surface of duck's egg, so
It is vacuum-packed again afterwards.
2. the pickling process of lime-preserved egg according to claim 1, it is characterised in that the spice, it is former by following parts by weight
Material mixes：Capsicum 10-20 parts, ginger powder 5-15 parts, pepper 5-16 parts, Chinese prickly ash 3-7 parts, garlic 3-7 parts, Chinese cassia tree 4-8 parts,
Cloves 4-8 parts, Jamaica 4-8 parts, radix glycyrrhizae 5-10 parts, thyme 5-10 parts.
3. the pickling process of lime-preserved egg according to claim 2, it is characterised in that the spice, it is former by following parts by weight
Material mixes：15 parts of capsicum, 11 parts of ginger powder, 9 parts of pepper, 5 parts of Chinese prickly ash, 5 parts of garlic, 6 parts of Chinese cassia tree, 6 parts of cloves, Jamaica
6 parts, 8 parts of radix glycyrrhizae, 8 parts of thyme.
4. the pickling process of lime-preserved egg according to claim 1, it is characterised in that pickle the lime-preserved egg of completion before consumption in can
3-4 hours are soaked in edible acid solution, wherein edible acid solution is acetic acid, citric acid or malic acid, and pH value is between 4-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711117172.7A CN107625073A (en) | 2017-11-13 | 2017-11-13 | A kind of pickling process of lime-preserved egg |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711117172.7A CN107625073A (en) | 2017-11-13 | 2017-11-13 | A kind of pickling process of lime-preserved egg |
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| Publication Number | Publication Date |
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| CN107625073A true CN107625073A (en) | 2018-01-26 |
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| CN201711117172.7A Pending CN107625073A (en) | 2017-11-13 | 2017-11-13 | A kind of pickling process of lime-preserved egg |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116515A (en) * | 2007-08-22 | 2008-02-06 | 新余市洪鸭食品有限公司 | Medicinal preserved egg and the processing technics thereof |
| CN104055147A (en) * | 2013-03-22 | 2014-09-24 | 沭阳县苏合农产品销售专业合作联社 | Manufacturing method of preserved egg |
| CN105918925A (en) * | 2016-04-14 | 2016-09-07 | 宿松县乡园禽业贸易有限责任公司 | Preparation method of low-alkali stomach-invigorating preserved egg |
| CN106071998A (en) * | 2016-06-27 | 2016-11-09 | 聂超 | A kind of preserved egg pickling agent and method for salting thereof |
-
2017
- 2017-11-13 CN CN201711117172.7A patent/CN107625073A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116515A (en) * | 2007-08-22 | 2008-02-06 | 新余市洪鸭食品有限公司 | Medicinal preserved egg and the processing technics thereof |
| CN104055147A (en) * | 2013-03-22 | 2014-09-24 | 沭阳县苏合农产品销售专业合作联社 | Manufacturing method of preserved egg |
| CN105918925A (en) * | 2016-04-14 | 2016-09-07 | 宿松县乡园禽业贸易有限责任公司 | Preparation method of low-alkali stomach-invigorating preserved egg |
| CN106071998A (en) * | 2016-06-27 | 2016-11-09 | 聂超 | A kind of preserved egg pickling agent and method for salting thereof |
Non-Patent Citations (1)
| Title |
|---|
| 钱忠兰主编: "《畜禽产品加工与贮藏技术 畜牧兽医类专业适用》", 30 September 2012, 苏州大学出版社 * |
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Application publication date: 20180126 |