CN108497361A - A kind of processing method of preserved egg salted egg - Google Patents
A kind of processing method of preserved egg salted egg Download PDFInfo
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- CN108497361A CN108497361A CN201810259070.7A CN201810259070A CN108497361A CN 108497361 A CN108497361 A CN 108497361A CN 201810259070 A CN201810259070 A CN 201810259070A CN 108497361 A CN108497361 A CN 108497361A
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- egg
- marinated
- pickling liquid
- preserved
- salted
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
A kind of processing method of preserved egg salted egg, includes the following steps：A, FRESH DUCK EGGS raw material；B, first road is marinated；C, secondary marinated；D, secondary marinated egg pulled out, sorted, is classified, dry it is spare；E, the secondary marinated egg vacuum packaging after drying, obtains preserved egg salted egg finished product.Use the preserved egg salted egg albumen that present invention processing obtains for brownish red or sepia, it is yellowish-brown or blackish green that surface, which has more pine branch sample decorative patterns, yolk, and yolk soft yolk is of moderate size.The preserved egg salted egg that the present invention processes is delicious in taste, and aromatic flavour, the degree of saltiness is agreeable to the taste, and acid is small, soft or hard appropriateness, and eggshell is easy-peel to be removed.Processing method of the present invention is scientific and reasonable, can greatly reduce the dosage of caustic soda, keeps taste better, does not add the lead oxide that can be detrimental to health, makes product safety reliable.
Description
Technical field
The present invention relates to a kind of egg processing technical field more particularly to a kind of processing methods of preserved egg salted egg.
Background technology
Lime-preserved egg also known as lime-preserved egg, a kink of preserved egg, painted eggshell, alkali egg and mud egg, are the pickling liquids through preparations such as lime, soda ash, salt
(mud）The egg products being process are one of the traditional foods in China, have the characteristics that mellowness, convenient, deep by numerous people
The people masses' likes.Salted egg is also known as salt down egg, salt egg, taste egg, is the reproduced goods that a kind of flavor is special, convenient.Salted egg be with
FRESH DUCK EGGS is raw material, the raw egg again through being salted with the pure yellow mud, red soil, plant ash etc. of brine or saliferous.
The processing method of traditional lime-preserved egg is that materials mash smears duck's egg or impregnates duck's egg, the preserved egg of production with pickling liquid
Egg color and luster is poor, and mouthfeel is bad, unstable quality.Another pickling liquid (the mud for processing preserved egg salted egg）In, often using oxidation
The health that can endanger consumer is eaten for a long time to the chemical substance of human health in lead etc..As number of patent application is
201010587188.6 Chinese invention patent " a method of quickly pickle unleaded preserved egg salted egg ", there is also hydroxides
Sodium dosage is excessive, the poor disadvantage of lime-preserved egg taste.The main method of traditional salted egg processing is salt water immersion method, i.e., puts egg
Enter and is impregnated in certain density brine.Since the difference of the chemical composition of albumen, yolk makes their biographies to moisture and salt
The resistance passed is different.For poultry egg yolk, fowls egg protein contains more moisture, more protein, less fat
With the hydroaropic substances such as carbohydrate, therefore albumen is smaller to the transmission resistance of water and salt than yolk.Salted egg's production process at present
In, if liquid (mud）Salt content is high, salting period is long, then egg white is over-salty, can not eat；If liquid (mud）Salt content is low, marinated
Time is short, then yolk is not in pine, husky, oil, taste flavor difference and not storage tolerance.Therefore, comprehensive traditional lime-preserved egg and salted egg is excellent
Point, the shortcomings that both overcoming, develop a kind of degree of saltiness is suitable, taste flavor is good, in beautiful color, stable quality, edible safety and
The new product of storage period length（Preserved egg salted egg）Become the technical barrier of urgent need to resolve.
Invention content
It is delicious, edible to provide a kind of bright color, taste uniqueness in order to solve shortcoming in the prior art by the present invention
The preserved egg salted egg processing method of safety, quality stabilization and storage period length.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：A kind of processing method of preserved egg salted egg, including
Following steps：
A, FRESH DUCK EGGS raw material:Choose fresh duck egg, sort, be classified, cleaning, dry it is spare；
B, first road is marinated：The marinated pickling liquid in first road is first prepared, pickling liquid temperature is adjusted to 10 DEG C 35 DEG C, by duck's egg：It is marinated
Liquid weight ratio is 1：1〜1：Duck's egg is placed in pickling liquid by 3 ratio to be impregnated 15 40 days, after the yolk solidification in duck's egg,
Pickle egg in the roads get Shou；
C, secondary marinated：Secondary marinated pickling liquid is first prepared, pickling liquid temperature is adjusted to 10 DEG C 35 DEG C, by duck's egg：It is marinated
Liquid weight ratio is 1：1〜1：First road is pickled egg and be placed in pickling liquid by 3 ratio to be impregnated 15 40 days, and secondary marinated egg is obtained；
D, secondary marinated egg pulled out, sorted, is classified, dry it is spare；
E, the secondary marinated egg vacuum packaging after drying, obtains preserved egg salted egg finished product.
Duck's egg is according to egg and to strike the high-quality fresh duck egg that egg selects by naked eyes evaluation in the step a.
The time pickled in the step b is 20 30 days at spring, two seasons of autumn, and pickling liquid temperature is adjusted to 15 DEG C
25℃；It it is 15 30 days in summer, pickling liquid temperature is adjusted to 15 DEG C 35 DEG C；It is 20 40 days when in winter, pickling liquid temperature
Degree is adjusted to 10 DEG C 20 DEG C.
The time pickled in the step c is 20 30 days at spring, two seasons of autumn, and pickling liquid temperature is adjusted to 15 DEG C
25℃；It it is 15 30 days in summer, pickling liquid temperature is adjusted to 15 DEG C 35 DEG C；It is 20 40 days when in winter, pickling liquid temperature
Degree is adjusted to 10 DEG C 20 DEG C.
Pickling liquid in the step b consists of the following components in percentage by weight：Chinese prickly ash 0.1% 0.9%, salt 5%
20%, the water of surplus.
Secondary marinated pickling liquid in the step c consists of the following components in percentage by weight：Chinese prickly ash 0.1%
0.9%, caustic soda 2% 6%, copper sulphate 0.05% 0.5%, zinc sulfate 0.05% 0.5%, the water of surplus.
Chinese prickly ash, salt, caustic soda, copper sulphate, zinc sulfate are all food-grade in step b, c.
The process dried in the step d is specially；After the completion of marinated egg, eggshell is directly dried.
Vacuum-packed process is specially in the step e：After the completion of secondary marinated egg cooling egg, marinated egg is directly carried out
Vacuum packaging.
Using above-mentioned technical proposal,
In the present invention, before processing, by duck's egg carry out soon, nose hear, according to egg, strike the technological means such as egg, preferably mass
Excellent FRESH DUCK EGGS, to ensure the stable quality of preserved egg salted egg.
When being pickled to duck's egg, is first pickled with the pickling liquid for adding salt to be not added with caustic soda, the fragrance of Chinese prickly ash can be made
And active principle first penetrates into egg liquid, adding caustic soda makes egg liquid solidify, promote Chinese prickly ash fragrance and active principle in egg liquid
Process of setting in be fully immersed into egg liquid, to establish preserved egg salted egg quickly solidification and flavor formation basis.The present invention
In Chinese prickly ash, preferably be selected from Sichuan, Guizhou, Shaanxi specialty clovershrub.In Z-bungeanum Maxim, contain abundant limonene, folium eucalypti
Element, laurene, estragole, alpha-terpineol, transcaryophyllene, the liquor-saturated ester of acetic acid pine tar, Humuleno, kokusaginine, taro alkali, Dan Ye
The substances such as rue product alkali, green pepper alkali, nonacosane and pigment, to the process of setting of preserved egg salted egg, flavor generation and preserved egg salted egg
Color and luster formation have prodigious influence, by the abundant fusion reaction of above-mentioned substance and egg liquid, can be formed distinctive taste and
Color and luster, and the dosage of caustic soda can be reduced.
The one of feature of the present invention is, for different seasons, it is marinated and secondary marinated preferably to go out different first roads
Salting period, marinated temperature, to ensure that the stable quality of preserved egg salted egg, mouthfeel are excellent.
The one of feature of the present invention is that the duck's egg after pickling well is vacuum-packed.The preserved egg that the present invention processes is salty
Egg be using duck's egg as made of primary raw material, since the eggshell of duck's egg is thin and close matter is poor, store and sales process in, use duck
In summer metamorphic reaction easily occurs for preserved egg salted egg made of egg, and dehydrating phenomena easily occurs in winter, is processed so as to cause with duck's egg
At preserved egg salted egg it is not easy to maintain, quality is not high.The present invention uses vacuum-packed mode, can in a disguised form increase the thickness of duck egg shell
Degree and tight ness rating, the quality of preserved egg salted egg is made so as to guarantee well of duck's egg；It is another also to reduce microorganism and bacterium
Content is allowed to meet hygienic requirements.
In the present invention, directly dried after secondary marinated egg is pulled out it is spare, eliminate it is conventional wash egg process, be mainly
There is certain basicity on guarantee eggshell, in vacuum packaging, allows packaging material to be preferably attached on eggshell, can better ensure that
Product special flavour.Meanwhile prevented also from the secondary pollution of microorganism, it is allowed to meet hygienic requirements.
In conclusion the beneficial effects of the present invention are：
(1) using the preserved egg salted egg albumen that present invention processing obtains, surface has more pine branch sample decorative patterns for brownish red or sepia,
Yolk is yellowish-brown or blackish green, and yolk soft yolk is of moderate size.The preserved egg salted egg that the present invention processes is delicious in taste, thick flavor
Strongly fragrant, the degree of saltiness is agreeable to the taste, and acid is small, soft or hard appropriateness, and eggshell is easy-peel to be removed.
(2) processing method of the present invention is scientific and reasonable, can greatly reduce the dosage of caustic soda, keeps taste better, does not add
The lead oxide that can be detrimental to health makes product safety reliable.
Specific implementation mode
To make those skilled in the art understand the production technology and technique effect of the present invention in detail, below specifically to produce
Example come be further described the present invention application and technique effect.
Embodiment one：
At spring, first road is marinated：The marinated pickling liquid in first road is prepared, pickling liquid temperature is adjusted to 15 DEG C 25 DEG C, by duck's egg：
Pickling liquid weight ratio is 1：1〜1：3 ratio will shine egg and strike the high-quality fresh duck egg that egg is selected and be placed in pickling liquid and impregnates
20 30 days, after the yolk solidification in duck's egg, egg was pickled in the roads get Shou；The pickling liquid is mainly by the group of following weight percent
It is grouped as：Chinese prickly ash 0.1% 0.9%, edible salt 5% 20%, the water of surplus；
It is secondary marinated at spring：Secondary marinated pickling liquid is prepared, pickling liquid temperature is adjusted to 15 DEG C 25 DEG C, by duck
Egg：Pickling liquid weight ratio is 1：1〜1：First road is pickled egg and be placed in pickling liquid by 3 ratio to be impregnated 20 30 days, and secondary salt down is obtained
Egg processed；The secondary marinated pickling liquid mainly consists of the following components in percentage by weight：Chinese prickly ash 0.1% 0.9% eats and burns
Alkali 2% 6% eats copper sulphate 0.05% 0.5%, eats zinc sulfate 0.05% 0.5%, the water of surplus；
Secondary marinated egg vacuum packaging after drying, obtains preserved egg salted egg finished product.
Embodiment two：
In summer, first road is marinated：The marinated pickling liquid in first road is prepared, indoor temperature is promoted to 15 DEG C 35 DEG C, by duck
Egg：Pickling liquid weight ratio is 1：1〜1：3 ratio will shine egg and strike the high-quality fresh duck egg that egg is selected and be placed in pickling liquid and impregnates
15 30 days, after the yolk solidification in duck's egg, egg was pickled in the roads get Shou；The pickling liquid is mainly by the group of following weight percent
It is grouped as：Chinese prickly ash 0.1% 0.9%, edible salt 5% 20%, the water of surplus；
It is secondary marinated in summer：Secondary marinated pickling liquid is prepared, indoor temperature is promoted to 15 DEG C 35 DEG C, by duck
Egg：Pickling liquid weight ratio is 1：1〜1：First road is pickled egg and be placed in pickling liquid by 3 ratio impregnates 15 DEG C 30 DEG C, obtains secondary
Marinated egg；The secondary marinated pickling liquid mainly consists of the following components in percentage by weight：Chinese prickly ash 0.1% 0.9% is eaten
Caustic soda 2% 6% eats copper sulphate 0.05% 0.5%, eats zinc sulfate 0.05% 0.5%, the water of surplus；
Secondary marinated egg vacuum packaging after drying, obtains preserved egg salted egg finished product.
Embodiment three：
When in the fall, first road is marinated：The marinated pickling liquid in first road is prepared, pickling liquid temperature is adjusted to 15 DEG C -25 DEG C, by duck's egg：
Pickling liquid weight ratio is 1：1〜1：3 ratio will shine egg and strike the high-quality fresh duck egg that egg is selected and be placed in pickling liquid and impregnates
20 30 days, after the yolk solidification in duck's egg, egg was pickled in the roads get Shou；The pickling liquid is mainly by the group of following weight percent
It is grouped as：Chinese prickly ash 0.1% 0.9%, edible salt 5% 20%, the water of surplus；
It is secondary marinated when in the fall：Secondary marinated pickling liquid is prepared, pickling liquid temperature is adjusted to 15 DEG C -25 DEG C, by duck
Egg：Pickling liquid weight ratio is 1：1〜1：First road is pickled egg and be placed in pickling liquid by 3 ratio to be impregnated 20 30 days, and secondary salt down is obtained
Egg processed；The secondary marinated pickling liquid mainly consists of the following components in percentage by weight：Chinese prickly ash 0.1% 0.9% eats and burns
Alkali 2% 6% eats copper sulphate 0.05% 0.5%, eats zinc sulfate 0.05% 0.5%, the water of surplus；
Secondary marinated egg vacuum packaging after drying, obtains preserved egg salted egg finished product.
Example IV：
When in winter, first road is marinated：The marinated pickling liquid in first road is prepared, pickling liquid temperature is adjusted to 10 DEG C -20 DEG C, by duck's egg：
Pickling liquid weight ratio is 1：1〜1：3 ratio will shine egg and strike the high-quality fresh duck egg that egg is selected and be placed in pickling liquid and impregnates
20 40 days, after the yolk solidification in duck's egg, egg was pickled in the roads get Shou；The pickling liquid is mainly by the group of following weight percent
It is grouped as：Chinese prickly ash 0.1% 0.9%, edible salt 5% 20%, the water of surplus；
It is secondary marinated when in winter：Secondary marinated pickling liquid is prepared, pickling liquid temperature is adjusted to 10 DEG C -20 DEG C, by duck's egg：
Pickling liquid weight ratio is 1：1〜1：First road is pickled egg and be placed in pickling liquid by 3 ratio to be impregnated 20 40 days, is obtained secondary marinated
Egg；The secondary marinated pickling liquid mainly consists of the following components in percentage by weight：Chinese prickly ash 0.1% 0.9% eats caustic soda
2% 6%, copper sulphate 0.05% 0.5% is eaten, zinc sulfate 0.05% 0.5%, the water of surplus are eaten；
Secondary marinated egg vacuum packaging after drying, obtains preserved egg salted egg finished product.
For the effect of the verification present invention, spy does following inspection：
As can be seen from the above table, the preserved egg salted egg being processed by the present invention, inspection result are far superior to lime-preserved egg country mark
Accurate and salted egg's national standard, illustrates that the preserved egg salted egg is safe and reliable.
The present embodiment is not to be made any form of restriction to shape, material, structure, the direction etc. of the present invention, it is every according to
According to the technical spirit of the present invention to any simple modification, equivalent change and modification made by above example, the present invention is belonged to
The protection domain of technical solution.
Claims (9)
1. a kind of processing method of preserved egg salted egg, it is characterised in that：Include the following steps：
A, FRESH DUCK EGGS raw material:Choose fresh duck egg, sort, be classified, cleaning, dry it is spare；
B, first road is marinated：The marinated pickling liquid in first road is first prepared, pickling liquid temperature is adjusted to 10 DEG C 35 DEG C, by duck's egg：It is marinated
Liquid weight ratio is 1：1〜1：Duck's egg is placed in pickling liquid by 3 ratio to be impregnated 15 40 days, after the yolk solidification in duck's egg,
Pickle egg in the roads get Shou；
C, secondary marinated：Secondary marinated pickling liquid is first prepared, pickling liquid temperature is adjusted to 10 DEG C 35 DEG C, by duck's egg：It is marinated
Liquid weight ratio is 1：1〜1：First road is pickled egg and be placed in pickling liquid by 3 ratio to be impregnated 15 40 days, and secondary marinated egg is obtained；
D, secondary marinated egg pulled out, sorted, is classified, dry it is spare；
E, the secondary marinated egg vacuum packaging after drying, obtains preserved egg salted egg finished product.
2. a kind of processing method of preserved egg salted egg according to claim 1, it is characterised in that：Duck's egg is in the step a
By naked eyes evaluation, according to egg and the high-quality fresh duck egg that egg selects is struck.
3. a kind of processing method of preserved egg salted egg according to claim 2, it is characterised in that：It is pickled in the step b
Time is 20 30 days at spring, two seasons of autumn, and pickling liquid temperature is adjusted to 15 DEG C 25 DEG C；It is 15 30 days in summer,
Pickling liquid temperature is adjusted to 15 DEG C 35 DEG C；It it is 20 40 days when in winter, pickling liquid temperature is adjusted to 10 DEG C 20 DEG C.
4. a kind of processing method of preserved egg salted egg according to claim 1, it is characterised in that：It is pickled in the step c
Time is 20 30 days at spring, two seasons of autumn, and pickling liquid temperature is adjusted to 15 DEG C 25 DEG C；It is 15 30 days in summer,
Pickling liquid temperature is adjusted to 15 DEG C 35 DEG C；It it is 20 40 days when in winter, pickling liquid temperature is adjusted to 10 DEG C 20 DEG C.
5. a kind of processing method of preserved egg salted egg according to claim 1, it is characterised in that：It is marinated in the step b
Liquid consists of the following components in percentage by weight：Chinese prickly ash 0.1% 0.9%, salt 5% 20%, the water of surplus.
6. a kind of processing method of preserved egg salted egg according to claim 5, it is characterised in that：It is secondary in the step c
Marinated pickling liquid consists of the following components in percentage by weight：Chinese prickly ash 0.1% 0.9%, caustic soda 2% 6%, copper sulphate
0.05% 0.5%, zinc sulfate 0.05% 0.5%, the water of surplus.
7. a kind of processing method of preserved egg salted egg according to claim 6, it is characterised in that：Chinese prickly ash in step b, c,
Salt, caustic soda, copper sulphate, zinc sulfate are all food-grade.
8. a kind of processing method of preserved egg salted egg according to claim 1, it is characterised in that：It is dried in the step d
Process is specially；After the completion of marinated egg, eggshell is directly dried.
9. a kind of processing method of preserved egg salted egg according to claim 1, it is characterised in that：Vacuum packet in the step e
The process of dress is specially：After the completion of secondary marinated egg cooling egg, marinated egg is directly vacuum-packed.
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| CN201810259070.7A CN108497361A (en) | 2018-03-27 | 2018-03-27 | A kind of processing method of preserved egg salted egg |
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| CN201810259070.7A CN108497361A (en) | 2018-03-27 | 2018-03-27 | A kind of processing method of preserved egg salted egg |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199553A (en) * | 1997-05-16 | 1998-11-25 | 浙江省农业科学院 | Lead-less preserved egg preserving agent and its use method |
| CN101305815A (en) * | 2008-06-03 | 2008-11-19 | 张成文 | Processing method of leadless flavor preserved egg without shell |
| CN101869316A (en) * | 2010-06-22 | 2010-10-27 | 黄青华 | Preserved eggs enriched in calcium, iron and zinc and making method thereof |
| CN101878926A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Preserved egg and preparation method |
| CN103355693A (en) * | 2013-07-29 | 2013-10-23 | 昆明云岭广大种禽饲料有限公司 | Processing method of preserved eggs |
| CN105166993A (en) * | 2015-10-16 | 2015-12-23 | 江西省农业科学院 | Method of pickling salty preserved eggs |
-
2018
- 2018-03-27 CN CN201810259070.7A patent/CN108497361A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199553A (en) * | 1997-05-16 | 1998-11-25 | 浙江省农业科学院 | Lead-less preserved egg preserving agent and its use method |
| CN101305815A (en) * | 2008-06-03 | 2008-11-19 | 张成文 | Processing method of leadless flavor preserved egg without shell |
| CN101869316A (en) * | 2010-06-22 | 2010-10-27 | 黄青华 | Preserved eggs enriched in calcium, iron and zinc and making method thereof |
| CN101878926A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Preserved egg and preparation method |
| CN103355693A (en) * | 2013-07-29 | 2013-10-23 | 昆明云岭广大种禽饲料有限公司 | Processing method of preserved eggs |
| CN105166993A (en) * | 2015-10-16 | 2015-12-23 | 江西省农业科学院 | Method of pickling salty preserved eggs |
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Application publication date: 20180907 |