CN108094919A - A kind of processing method of ecology lead-free preserved egg - Google Patents
A kind of processing method of ecology lead-free preserved egg Download PDFInfo
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- CN108094919A CN108094919A CN201711382542.XA CN201711382542A CN108094919A CN 108094919 A CN108094919 A CN 108094919A CN 201711382542 A CN201711382542 A CN 201711382542A CN 108094919 A CN108094919 A CN 108094919A
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- preserved egg
- lime
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- lead
- liquid
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- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000013601 eggs Nutrition 0.000 claims abstract description 112
- 239000007788 liquid Substances 0.000 claims abstract description 42
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000005554 pickling Methods 0.000 claims abstract description 17
- 239000011248 coating agent Substances 0.000 claims abstract description 15
- 238000000576 coating method Methods 0.000 claims abstract description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000011790 ferrous sulphate Substances 0.000 claims description 12
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 12
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 12
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 238000006424 Flood reaction Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000012797 qualification Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 238000010422 painting Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 3
- 239000010949 copper Substances 0.000 abstract description 3
- 229910052802 copper Inorganic materials 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 229910052729 chemical element Inorganic materials 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 238000001704 evaporation Methods 0.000 abstract description 2
- 230000008020 evaporation Effects 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 230000009545 invasion Effects 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 241000271566 Aves Species 0.000 description 10
- 210000002969 egg yolk Anatomy 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- 239000002932 luster Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 229910001448 ferrous ion Inorganic materials 0.000 description 3
- HTUMBQDCCIXGCV-UHFFFAOYSA-N lead oxide Chemical compound [O-2].[Pb+2] HTUMBQDCCIXGCV-UHFFFAOYSA-N 0.000 description 3
- 229910000464 lead oxide Inorganic materials 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 2
- 229960001763 zinc sulfate Drugs 0.000 description 2
- 229910000368 zinc sulfate Inorganic materials 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 238000004847 absorption spectroscopy Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of processing method of ecological lead-free preserved egg, it will first be pickled 20~30 days in fresh, qualified, the clean low-salt pickled liquid of birds, beasts and eggs, during marinated pickling liquid is kept to flood fresh egg completely, then by marinated birds, beasts and eggs, it is cleaned up, dried with clear water, then it is that the coating liquid that primary raw material forms impregnates 30~60 minutes with citric acid and frerrous chloride, after taking-up is dried, seals up for safekeeping.The lime-preserved egg that the present invention processes is reliable without chemical elements, edible safeties such as harmful lead, copper；Contain Fe in pickling liquid and coating liquid2+, manufactured lime-preserved egg taste enriches, is pure, and can make to be rich in ferro element in lime-preserved egg, can effectively supplement the deficiency of internal ferro element；Coating liquid can close the stomata of lime-preserved egg, so as to reach the growth for preventing microorganism invasion or inhibiting microorganism, reduce moisture evaporation in lime-preserved egg, achieve the purpose that the delicious degree and quality that keep lime-preserved egg.
Description
Technical field
The invention belongs to birds, beasts and eggs processing technique fields, and in particular to a kind of processing method of ecology lead-free preserved egg.
Background technology
Lime-preserved egg, also referred to as lime-preserved egg, a kink of preserved egg, refer to using birds, beasts and eggs such as duck, chickens as raw material, via the material of the preparations such as lime, alkali, salt
The egg products that the feed liquid of the preparations such as soup (mud) or sodium hydroxide is process.Lime-preserved egg is still unique tradition in the world so far
Typical local food.
For fresh birds, beasts and eggs after marinated by processing, various nutrients also have certain variation：Protein and fat have one
Quantitative increase, carbohydrate, vitamin, essential amino acid and cholesterol have~quantitative decline, with people's life water
Flat raising, various new processes continuously emerge, and the lime-preserved egg of traditional lead method processing is fewer and fewer.It constantly gushes simultaneously
In existing new process, beneficial element such as iron, zinc, potassium equal size in lime-preserved egg are continuously improved, therefore lime-preserved egg is still with higher
Nutritive value and health value.
Traditional lime-preserved egg is pickled mostly using lead oxide, and effect of the lead oxide in lime-preserved egg curing process mainly controls hydrogen-oxygen
Change the uniformly penetrating of sodium, promote shrinking away from theshell, anti-corrosion, while increase the flavor and color of lime-preserved egg.But lead is to the mankind, especially children
Intellectual development it is harmful.
Number of patent application CN97111312.2 discloses a kind of composition with zinc sulfate, copper sulphate, ferrous sulfate and replaces
The method of lead oxide, but Cu2+With stronger limitation salt seeping, the speed that lime-preserved egg soft yolk becomes smaller can be slowed down, cause lime-preserved egg
Big soft yolk is formed, declines product quality, and the lime-preserved egg of this method production contains Cu2+, long-time service is to healthy unfavorable.
Number of patent application CN200510052042.0 discloses a kind of method for preparing lead-free preserved egg, using zinc instead of copper,
The mouthfeel of lime-preserved egg is improved, improves the quality of lime-preserved egg, but " rotten head " phenomenon easily occurs in product obtained.
The content of the invention
The defects of for existing lead-free preserved egg, the present invention provide a kind of lead-free preserved egg processing method, improve lime-preserved egg to edible
The nutritive value of person.
The invention is realized by the following technical scheme：
（1）It is first that fresh egg washing is clean, lime-preserved egg egg standard inspection is then carried out, the fresh egg of passed examination is put into low
It is spare in the dry vessel of temperature；
（2）The fresh birds, beasts and eggs that will have cleaned, examine qualification are put into low-salt pickled liquid 20~30 days marinated, holding during pickling
Pickling liquid floods fresh egg completely；
（3）The birds, beasts and eggs pickled are taken out, is cleaned up, dried with clear water, be then placed in the painting containing citric acid and frerrous chloride
Film liquid is impregnated 30~60 minutes, after taking-up is dried, is sealed up for safekeeping.
In said program, the low-salt pickled liquid is made of the raw material of following portions by weight：2~10 parts of salt, carbonic acid
5~20 parts of sodium, 10~30 parts of ferrous sulfate, 100 parts of pure water.
In said program, the temperature that pickling liquid is kept in lime-preserved egg curing process is 15~30 DEG C.
In said program, the coating liquid is to dissolve in ferrous sulfate, citric acid in pure water, and stirring is heated to 30
~60 DEG C, uniform postcooling to be mixed to 15~30 DEG C to get.
In said program, the coating liquid is formed by following parts by weight raw material：10~20 parts of frerrous chloride, citric acid
80~100 parts, 100 parts of pure water.
Beneficial effects of the present invention：
1. the lime-preserved egg that the present invention processes is reliable without chemical elements, edible safeties such as harmful lead, copper.
2. contain Fe in pickling liquid and coating liquid2+, manufactured lime-preserved egg taste enriches, is pure, and can make rich in lime-preserved egg
Containing ferro element, the deficiency of internal ferro element can be effectively supplemented.
3. the one coating film liquid of lime-preserved egg surface coating that will have been pickled can close the stomata of lime-preserved egg, so as to reach prevent it is micro-
Biology intrusion or the growth for inhibiting microorganism, reduce moisture evaporation in lime-preserved egg, reach the mesh of the delicious degree and quality that keep lime-preserved egg
, and the processing duration is shortened, the yield rate of lime-preserved egg is improved, and cost of manufacture is cheap, realizes industrialized production.
Specific embodiment
In the following, the present invention will be further described in detail by way of specific embodiments, but this should not be interpreted as to the present invention
Scope be only limitted to following example.Without departing from the idea of the above method of the present invention, according to ordinary skill
The various replacements or change that knowledge and customary means are made, should be included in the scope of the present invention.
Embodiment 1
（1）The preparation of low-salt pickled liquid：Salt 3kg, sodium carbonate 10kg, ferrous sulfate 12kg are dissolved in 100kg pure water, stirred
It mixes uniformly.
（2）The preparation of coating liquid：Frerrous chloride 15kg, citric acid 80kg, pure water 100kg are mixed, are heated to 50 DEG C,
Stirring is completely dissolved in citric acid and ferrous sulfate in pure water, is cooled to 25 DEG C, spare.
（3）Lime-preserved egg is pickled：
A. it is first that fresh egg washing is clean, lime-preserved egg egg standard inspection is then carried out, the fresh egg of passed examination is put into low
It is spare in the dry vessel of temperature.
B. it will clean, qualified fresh birds, beasts and eggs examined to be put into step（2）It is pickled 25 days in the low-salt pickled liquid prepared,
Pickling liquid is kept to flood fresh egg completely during marinated, it is 25 DEG C that curing process, which keeps temperature,.
C. the lime-preserved egg pickled is taken out, cleans, dry, coating liquid is then placed in and impregnates 40 minutes, after taking-up is dried, envelope
It deposits to get to lead-free preserved egg finished product.
Embodiment 2
（1）The preparation of low-salt pickled liquid：Salt 5kg, sodium carbonate 8kg, ferrous sulfate 12kg are dissolved in 100kg pure water, stirred
It mixes uniformly.
（2）The preparation of coating liquid：Frerrous chloride 18kg, citric acid 75kg, pure water 100kg are mixed, are heated to 50 DEG C,
Stirring is completely dissolved in citric acid and ferrous sulfate in pure water, is cooled to 25 DEG C, spare.
（3）Lime-preserved egg is pickled：
A. it is first that fresh egg washing is clean, lime-preserved egg egg standard inspection is then carried out, the fresh egg of passed examination is put into low
It is spare in the dry vessel of temperature.
B. the fresh birds, beasts and eggs that will have cleaned, examine qualification are put into low-salt pickled liquid 25 days marinated, holding during pickling
Pickling liquid floods fresh egg completely, and it is 25 DEG C that curing process, which keeps temperature,.
C. the lime-preserved egg pickled is taken out, cleans, dry, coating liquid is then placed in and impregnates 40 minutes, after taking-up is dried, envelope
It deposits to get to lead-free preserved egg finished product.
Embodiment 3
（1）The preparation of low-salt pickled liquid：Salt 6kg, sodium carbonate 8kg, ferrous sulfate 15kg are dissolved in 100kg pure water, stirred
It mixes uniformly.
（2）The preparation of coating liquid：Frerrous chloride 15kg, citric acid 78kg, pure water 100kg are mixed, are heated to 50 DEG C,
Stirring is completely dissolved in citric acid and ferrous sulfate in pure water, is cooled to 25 DEG C, spare.
（3）Lime-preserved egg is pickled：
A. it is first that fresh egg washing is clean, lime-preserved egg egg standard inspection is then carried out, the fresh egg of passed examination is put into low
It is spare in the dry vessel of temperature.
B. the fresh birds, beasts and eggs that will have cleaned, examine qualification are put into low-salt pickled liquid 30 days marinated, holding during pickling
Pickling liquid floods fresh egg completely, and it is 25 DEG C that curing process, which keeps temperature,.
C. the lime-preserved egg pickled is taken out, cleans, dry, coating liquid is then placed in and impregnates 40 minutes, after taking-up is dried, envelope
It deposits to get to lead-free preserved egg finished product.
Comparative example
（1）The preparation of pickling liquid：By sodium hydroxide 50kg, salt 40kg, zinc sulfate 1.2kg, copper sulphate 0.9kg, ferrous sulfate
0.9kg is dissolved in 100kg pure water, is stirred evenly.
（2）Lime-preserved egg is pickled：
A. it is first that fresh egg washing is clean, lime-preserved egg egg standard inspection is then carried out, the fresh egg of passed examination is put into 15
It is spare in DEG C dry vessel.
B. it will clean, qualified fresh birds, beasts and eggs examined to be put into pickling liquid pickle 30 days, keep marinated during pickling
Liquid floods fresh egg completely, and it is 25 DEG C that curing process, which keeps temperature,.
C. the birds, beasts and eggs pickled are dried, sorts out bag mud and lime-preserved egg is made.
Screen basically identical 80, fresh, the clean duck's egg of size, be divided into 4 groups, be respectively adopted by embodiment 1,
2nd, 3 and comparative example formula carry out preserved egg process, ask 10 evaluating members respectively（Evaluating member age distribution is 20~50 years old）
Subjective appreciation is carried out to every group of lime-preserved egg, evaluation result is as shown in table 1.
Table 1：
| Project | Eggshell | Albumen | Yolk | Taste |
| Embodiment 1 | Completely, flawless, table Face cleaning, immaculate | Not viscous shell, color and luster is good, has bullet Property has a large amount of preserved eggs, color It is distinct | Outer layer is blackish green, and chromatograph is apparent, Yolk soft yolk, 1~2cm of diameter | Color and taste is clear Perfume (or spice), mouthfeel It is perfect |
| Embodiment 2 | Completely, flawless, table Face cleaning, immaculate | Not viscous shell, color and luster is good, has bullet Property has a large amount of preserved eggs, color It is distinct | Outer layer is blackish green, and chromatograph is apparent, Yolk soft yolk, 1~2cm of diameter | Color and taste is clear Perfume (or spice), mouthfeel It is perfect |
| Embodiment 3 | Completely, flawless, table Face cleaning, a small amount of spot Point | Not viscous shell, color and luster is good, has bullet Property has a large amount of preserved eggs, color It is distinct | Outer layer is blackish green, and chromatograph is apparent, Yolk soft yolk, 1~2cm of diameter | Color and taste is clear Perfume (or spice), mouthfeel It is perfect |
| Comparative example | Completely, flawless, table Face is rough, big Measure spot | Compare viscous shell, color and luster it is greyish white, It is elastic preferably, substantially without preserved egg | Outer layer is blackish green, substantially colorless Layer is more than 2cm without soft yolk, diameter | Alkali is highly seasoned, Poor taste |
Iron content in lime-preserved egg is measured to trace element in lime-preserved egg using atom flame absorption spectrometry, the results showed that：
The content for the lead-free preserved egg product ferrous ions that embodiment 1 produces is 81.3mg/kg, the lead-free preserved egg production that embodiment 1 produces
The content of product ferrous ions is 85.5mg/kg, and the content for the lead-free preserved egg product ferrous ions that embodiment 3 produces is
84.6mg/kg。
Claims (5)
1. a kind of processing method of ecology lead-free preserved egg, which is characterized in that process comprises the following steps：
（1）It is first that fresh egg washing is clean, lime-preserved egg egg standard inspection is then carried out, the fresh egg of passed examination is put into low
It is spare in the dry vessel of temperature；
（2）The fresh birds, beasts and eggs that will have cleaned, examine qualification are put into low-salt pickled liquid 20~30 days marinated, holding during pickling
Pickling liquid floods fresh egg completely；
（3）The birds, beasts and eggs pickled are taken out, is cleaned up, dried with clear water, be then placed in the painting containing citric acid and frerrous chloride
Film liquid is impregnated 30~60 minutes, after taking-up is dried, is sealed up for safekeeping.
2. the processing method of a kind of ecological lead-free preserved egg according to claim 1, which is characterized in that described is low-salt pickled
Liquid is made of the raw material of following portions by weight：2~10 parts of salt, 5~20 parts of sodium carbonate, 10~30 parts of ferrous sulfate, pure water
100 parts.
3. the processing method of a kind of ecological lead-free preserved egg according to claim 1, which is characterized in that in lime-preserved egg curing process
The temperature for keeping pickling liquid is 15~30 DEG C.
4. the processing method of a kind of ecological lead-free preserved egg according to claim 1, which is characterized in that the coating liquid is
Ferrous sulfate, citric acid are dissolved in pure water, stir, be heated to 30~60 DEG C, uniform postcooling to be mixed to 15~30 DEG C,
To obtain the final product.
A kind of 5. processing method of ecological lead-free preserved egg according to claim 1 or 4, which is characterized in that the film
Liquid is formed by following parts by weight raw material：10~20 parts of frerrous chloride, 80~100 parts of citric acid, 100 parts of pure water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711382542.XA CN108094919A (en) | 2017-12-20 | 2017-12-20 | A kind of processing method of ecology lead-free preserved egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711382542.XA CN108094919A (en) | 2017-12-20 | 2017-12-20 | A kind of processing method of ecology lead-free preserved egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094919A true CN108094919A (en) | 2018-06-01 |
Family
ID=62210430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711382542.XA Withdrawn CN108094919A (en) | 2017-12-20 | 2017-12-20 | A kind of processing method of ecology lead-free preserved egg |
Country Status (1)
| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2482831A1 (en) * | 1980-05-22 | 1981-11-27 | Agronomique Inst Nat Rech | Preserving cooked shelled eggs - using acid soln. contg. magnesium salt |
| 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 |
| CN103393150A (en) * | 2013-08-15 | 2013-11-20 | 鱼台县微山湖禽蛋加工厂 | Production method of low-sodium selenium-rich healthcare preserved eggs |
-
2017
- 2017-12-20 CN CN201711382542.XA patent/CN108094919A/en not_active Withdrawn
Patent Citations (3)
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Application publication date: 20180601 |