CN108541903A - A kind of method for salting of salted egg - Google Patents
A kind of method for salting of salted egg Download PDFInfo
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- CN108541903A CN108541903A CN201810186048.4A CN201810186048A CN108541903A CN 108541903 A CN108541903 A CN 108541903A CN 201810186048 A CN201810186048 A CN 201810186048A CN 108541903 A CN108541903 A CN 108541903A
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- egg
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- salt
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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
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of method for salting of salted egg includes the following steps：Egg product processing, salt slurry configuration, pickler makes, egg body wraps up in mud, egg product is marinated, pickles management, finished product packing and storage.The present invention is that marinated unit carrys out preserving salted egg with pickler, not only pickled so that can completely coat salt slurry around each egg, the marinated independent progress of each egg, is independent of each other, salt content is moderate in the egg body being pickled out, it is in good taste, quality is high, and each pickler can stack placement so that space availability ratio greatly improves, be conducive to the raising of content, while also allowing for the management of curing process.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of method for salting of salted egg.
Background technology
Salted egg is also known as salt egg, the egg that salts down, taste egg etc., is the egg processed again that a kind of flavor is special, convenient.Salted egg, due to warp
After a period of time marinated, nutrient just has significant change, protein content to significantly reduce, and is contained by every hectogram of fresh egg
14.7 grams, fall to 10.4 grams;Fat content showed increased contains 11.6 grams per hectogram by fresh egg, rises to 13.1 grams;Carbon aquation
Object changes of contents bigger is closed, 10.7 grams are risen to containing 1.6 grams of sugar per hectogram by fresh egg;Minerals preserve preferably, and the content of calcium is also
It greatly improves, contains 55 milligrams per hectogram by fresh egg, rise to 512 milligrams.Commonly salting down when salt slurry rubbing method is salted egg salting
Method processed, exactly adds loess to stir into mud with saline solution, is uniformly coated on Dan Tishang processing and fabricatings salted egg, process:It will
Salt, which pours into cold boiling water, to be dissolved, and dry loess is added and stirs into paste shape, Fresh Egg or duck's egg or duck's egg is taken to be put into salt slurry,
Make to be put into cylinder after all sticking salt slurry on eggshell, remaining salt slurry is poured on egg face after filling substantially, is sealed.It is this
Method has the following disadvantages,（1）Since egg body is ellipse, wrap up in full salt slurry egg body be placed in cylinder body after, egg body and egg body it
Between will necessarily have gap, as time increases or the influence of the factors such as external vibrations, the salt slurry in egg body surface face can be from
Disengage and fallen into gap on egg body so that some parts of egg body not in contact with salt slurry, influence marinated effect, lead to salted egg's salt content
Some height have low, streaking, and mouthfeel is not good enough；（2）The marinated of salted egg usually carries out all in cylinder, after filling egg
Cylinder body be not easy to stack, transport, therefore the cylinder of bigger or the system of bigger are just needed for the factory for making salted egg on a large scale
Make workshop, is inconvenient the raising for limiting yield in management.
Invention content
In view of the above-mentioned problems, the problem to be solved in the present invention is to provide, a kind of salt content is moderate, and in good taste, quality is high and produces
Amount is high, the method for salting of the marinated salted egg for being easy for management.
A kind of method for salting of salted egg, includes the following steps：
（1）Egg product processing：High-quality unabroken Fresh Egg or duck's egg are cleaned with the cold boiling water that salt content is 8-12% spare；
（2）Salt slurry configures：Feeding salt 8-9.5 parts in parts by weight, 9-10.5 parts of yellow mud, 0.3-0.8 parts of white wine, sawmilling face 1.5-
3 parts, 0.5-1.8 parts of gypsum, that 9.5-11 parts of water is uniformly mixed obtained salt slurry is spare；
（3）Pickler makes：Pickler is made of pedestal and the head cover covered on pedestal, is uniformly equipped on the pedestal more
The shrinkage pool of a upper end opening and bottom lock；The through-hole of multiple both ends opens is uniformly equipped on the head cover, when head cover covers
After on pedestal, the shrinkage pool on the through-hole and pedestal on head cover corresponds；It is 15-20%'s with salt content after pickler is made
Cold boiling water is cleaned, and is dried spare；
（4）Egg body wraps up in mud：By the egg handled well or duck's egg with salt slurry by 1：（0.185-0.215）Ratio weigh respectively
Afterwards, egg or duck's egg are put into salt slurry and uniformly wrap salt slurry, until the salt slurry weighed is finished；
（5）Egg product is marinated：
A. the head cover for opening pickler, after uniformly applying last layer salt slurry in the shrinkage pool of pedestal；
B. it is placed on the egg for wrapping salt slurry or duck's egg are endways in shrinkage pool；
C. by after the shrinkage pool of the through-hole face pedestal of head cover, top cover；
D. it towards filling salt slurry in through-hole and compacting but can not exert oneself very much in order to avoid crushing egg or duck's egg from the upper table of head cover；
E. continue to place pickler on head cover and repeat step a to d, until pickler is stacked after highly reaching 1.5-1.8m,
Change place continues to stack pickler and repeats step a to d；
F. the film that black is enclosed outside pickler is sealed；
（6）Marinated management：Indoor temperature control is at 13-20 DEG C when egg product is marinated；Indoor humidity is controlled in 12-15%；It is marinated per heap
Device bottom is liftoff 10-15cm；
（7）Finished product packing and storage：Being pickled 25-35 days with pickler can pickle；Then film is opened, pickler is removed,
It opens head cover and takes out the salted egg pickle, wrap up in mud with what cold boiling water washed outside, dry low tempertaure storage after packing.
Further, the step（2）Middle salt slurry, by the raw material of following parts by weight：9 parts of salt, 9 parts of yellow mud, white wine
0.7 part, 2.7 parts of sawmilling face, 1.3 parts of gypsum, 11 parts of water is made after mixing.
Further, the step（2）Middle salt slurry, by the raw material of following parts by weight：8.5 parts of salt, 9.5 parts of yellow mud,
0.5 part of white wine, 2 parts of sawmilling face, 0.8 part of gypsum, 10.5 parts of water are made after mixing.
Further, the step（4）In the egg that weighs or the ratio of duck's egg and salt slurry be 1:0.2.
Further, the maximum egg body diameter when through-hole aperture is placed vertically more than egg or duck's egg.
The present invention is that marinated unit carrys out preserving salted egg with pickler, not only so that can completely coat salt around each egg
Mud is pickled, and the marinated independent progress of each egg is independent of each other, salt content is moderate in the egg body being pickled out, in good taste, quality
Height, and each pickler can stack placement so that and space availability ratio greatly improves, and is conducive to the raising of content, while
Convenient for the management of curing process.
Description of the drawings
Fig. 1 is structural schematic diagram when pickler is opened in a kind of method for salting of salted egg of the present invention;
Fig. 2 is structural schematic diagram when pickler closes up in a kind of method for salting of salted egg of the present invention;
As shown in the figure:1- pedestals, 2- shrinkage pools, 3- head covers, 4- through-holes.
Specific implementation mode
It is moderate that the problem to be solved in the present invention is to provide a kind of salt content, in good taste, and yolk is in flow-like, high salty of quality
The production method of egg.
The present invention is described in further details With reference to embodiment.
Embodiment one：
A kind of method for salting of salted egg, includes the following steps：
（1）Egg product processing：High-quality unabroken Fresh Egg or duck's egg are cleaned with the cold boiling water that salt content is 8-12% spare；
（2）Salt slurry configures：In parts by weight 9 parts of feeding salt, 9 parts of yellow mud, 0.7 part of white wine, 2.7 parts of sawmilling face, 1.3 parts of gypsum,
It is spare that 11 parts of water is uniformly mixed obtained salt slurry；
（3）Pickler makes：Pickler is made of pedestal 1 and the head cover covered on pedestal 13, is uniformly set on the pedestal 1
There is the shrinkage pool 2 of multiple upper end openings and bottom lock；It is uniformly equipped with the through-hole 4 of multiple both ends opens on the head cover 3, works as top
After lid 3 covers on pedestal 1, the through-hole 4 on head cover 3 is corresponded with the shrinkage pool 2 on pedestal 1, and 4 aperture of the through-hole is more than egg
Or maximum egg body diameter of duck's egg when placing vertically；After pickler is made, the cold boiling water for being 15-20% with salt content is cleaned, and is dried in the air
It is dry spare；
（4）Egg body wraps up in mud：By the egg handled well or duck's egg with salt slurry by 1：After 0.2 ratio weighs respectively, egg
Or duck's egg is put into salt slurry and uniformly wraps salt slurry, until the salt slurry weighed is finished；
（5）Egg product is marinated：
A. the head cover 3 for opening pickler, after uniformly applying last layer salt slurry in the shrinkage pool 2 of pedestal 1；
B. it is placed on the egg for wrapping salt slurry or duck's egg are endways in shrinkage pool 2；
C. by after the shrinkage pool 2 of 4 face pedestal 1 of the through-hole of head cover 3, top cover 3；
D. it towards filling salt slurry in through-hole 4 and compacting but can not exert oneself very much in order to avoid crushing egg or duck's egg from the upper table of head cover 3；
E. continue to place pickler on head cover 3 and repeat step a to d, until pickler is stacked after highly reaching 1.5-1.8m,
Change place continues to stack pickler and repeats step a to d；
F. the film that black is enclosed outside pickler is sealed；
（6）Marinated management：Indoor temperature control is at 15 DEG C when egg product is marinated；Indoor humidity is controlled 13%；Per heap pickler bottom
Liftoff 12cm；
（7）Finished product packing and storage：Being pickled 25-35 days with pickler can pickle；Then film is opened, pickler is removed,
It opens head cover and takes out the salted egg pickle, wrap up in mud with what cold boiling water washed outside, dry low tempertaure storage after packing.
Embodiment two：
A kind of method for salting of salted egg, includes the following steps：
（1）Egg product processing：High-quality unabroken Fresh Egg or duck's egg are cleaned with the cold boiling water that salt content is 8-12% spare；
（2）Salt slurry configures：8.5 parts of feeding salt, 9.5 parts of yellow mud, 0.5 part of white wine, 2 parts of sawmilling face, gypsum 0.8 in parts by weight
Part, the uniformly mixed obtained salt slurry of 10.5 parts of water are spare；
（3）Pickler makes：Pickler is made of pedestal 1 and the head cover covered on pedestal 13, is uniformly set on the pedestal 1
There is the shrinkage pool 2 of multiple upper end openings and bottom lock；It is uniformly equipped with the through-hole 4 of multiple both ends opens on the head cover 3, works as top
After lid 3 covers on pedestal 1, the through-hole 4 on head cover 3 is corresponded with the shrinkage pool 2 on pedestal 1, and 4 aperture of the through-hole is more than egg
Or maximum egg body diameter of duck's egg when placing vertically；After pickler is made, the cold boiling water for being 15-20% with salt content is cleaned, and is dried in the air
It is dry spare；
（4）Egg body wraps up in mud：By the egg handled well or duck's egg with salt slurry by 1：After 0.19 ratio weighs respectively, egg
Or duck's egg is put into salt slurry and uniformly wraps salt slurry, until the salt slurry weighed is finished；
（5）Egg product is marinated：
A. the head cover 3 for opening pickler, after uniformly applying last layer salt slurry in the shrinkage pool 2 of pedestal 1；
B. it is placed on the egg for wrapping salt slurry or duck's egg are endways in shrinkage pool 2；
C. by after the shrinkage pool 2 of 4 face pedestal 1 of the through-hole of head cover 3, top cover 3；
D. it towards filling salt slurry in through-hole 4 and compacting but can not exert oneself very much in order to avoid crushing egg or duck's egg from the upper table of head cover 3；
E. continue to place pickler on head cover 3 and repeat step a to d, until pickler is stacked after highly reaching 1.5-1.8m,
Change place continues to stack pickler and repeats step a to d；
（6）Marinated management：Indoor temperature control is at 18 DEG C when egg product is marinated；Indoor humidity is controlled 13%；Per heap pickler bottom
Liftoff 13cm；
（7）Finished product packing and storage：Being pickled 25-35 days with pickler can pickle；Then film is opened, pickler is removed,
It opens head cover and takes out the salted egg pickle, wrap up in mud with what cold boiling water washed outside, dry low tempertaure storage after packing.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, all spirit and original in invention
Within then, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of method for salting of salted egg, which is characterized in that include the following steps：
（1）Egg product processing：High-quality unabroken Fresh Egg or duck's egg are cleaned with the cold boiling water that salt content is 8-12% spare；
（2）Salt slurry configures：Feeding salt 8-9.5 parts in parts by weight, 9-10.5 parts of yellow mud, 0.3-0.8 parts of white wine, sawmilling face 1.5-
3 parts, 0.5-1.8 parts of gypsum, that 9.5-11 parts of water is uniformly mixed obtained salt slurry is spare；
（3）Pickler makes：Pickler is made of pedestal and the head cover covered on pedestal, is uniformly equipped on the pedestal more
The shrinkage pool of a upper end opening and bottom lock；The through-hole of multiple both ends opens is uniformly equipped on the head cover；When head cover covers
After on pedestal, the shrinkage pool on the through-hole and pedestal on head cover corresponds；It is 15-20%'s with salt content after pickler is made
Cold boiling water is cleaned, and is dried spare；
（4）Egg body wraps up in mud：By the egg handled well or duck's egg with salt slurry by 1：（0.185-0.215）Ratio weigh respectively
Afterwards, egg or duck's egg are put into salt slurry and uniformly wrap salt slurry, until the salt slurry weighed is finished；
（5）Egg product is marinated：
A. the head cover for opening pickler, after uniformly applying last layer salt slurry in the shrinkage pool of pedestal；
B. it is placed on the egg for wrapping salt slurry or duck's egg are endways in shrinkage pool；
C. by after the shrinkage pool of the through-hole face pedestal of head cover, top cover；
D. it towards filling salt slurry in through-hole and is compacted from the upper table of head cover；
E. continue to place pickler on head cover and repeat step a to d, until pickler is stacked after highly reaching 1.5-1.8m,
Change place continues to stack pickler and repeats step a to d；
F. the film that black is enclosed outside pickler is sealed；
（6）Marinated management：Indoor temperature control is at 13-20 DEG C when egg product is marinated；Indoor humidity is controlled in 12-15%；It is marinated per heap
Device bottom is liftoff 10-15cm；
（7）Finished product packing and storage：Being pickled 25-35 days with pickler can pickle；Then film is opened, pickler is removed,
It opens head cover and takes out the salted egg pickle, wrap up in mud with what cold boiling water washed outside, dry low tempertaure storage after packing.
2. a kind of method for salting of salted egg according to claim 1, which is characterized in that the step（2）Middle salt slurry, by with
The raw material of lower parts by weight：11 parts of 9 parts of salt, 9 parts of yellow mud, 0.7 part of white wine, 2.7 parts of sawmilling face, 1.3 parts of gypsum, water mixing are equal
It is made after even.
3. a kind of method for salting of salted egg according to claim 1, which is characterized in that the step（2）Middle salt slurry, by with
The raw material of lower parts by weight：8.5 parts of salt, 9.5 parts of yellow mud, 0.5 part of white wine, 2 parts of sawmilling face, 0.8 part of gypsum, 10.5 parts of water are mixed
It is made after closing uniformly.
4. a kind of method for salting of salted egg according to claim 1, which is characterized in that the step（4）In the chicken that weighs
The ratio of egg or duck's egg and salt slurry is 1:0.2.
5. a kind of method for salting of salted egg according to claim 1, which is characterized in that the through-hole aperture be more than egg or
Maximum egg body diameter when duck's egg is placed vertically.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810186048.4A CN108541903A (en) | 2018-03-07 | 2018-03-07 | A kind of method for salting of salted egg |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810186048.4A CN108541903A (en) | 2018-03-07 | 2018-03-07 | A kind of method for salting of salted egg |
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| Publication Number | Publication Date |
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| CN108541903A true CN108541903A (en) | 2018-09-18 |
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| CN201810186048.4A Pending CN108541903A (en) | 2018-03-07 | 2018-03-07 | A kind of method for salting of salted egg |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314889A (en) * | 2020-11-12 | 2021-02-05 | 河北鸿健养殖股份有限公司 | Composition for pickling eggs and method for pickling eggs by using same |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2297858Y (en) * | 1997-04-24 | 1998-11-25 | 潘殿库 | Quick salting apparatus for salted egg |
| CN203661926U (en) * | 2013-11-25 | 2014-06-25 | 杨丹 | Salted egg salting container |
| CN104770756A (en) * | 2015-05-05 | 2015-07-15 | 陈炜杰 | Device and method for making salted duck eggs |
| CN204579708U (en) * | 2015-05-05 | 2015-08-26 | 陈炜杰 | A kind of container of pickling salted duck eggs |
| CN104886647A (en) * | 2015-07-06 | 2015-09-09 | 张静芬 | Manufacturing method of salty and spiced local chicken egg |
-
2018
- 2018-03-07 CN CN201810186048.4A patent/CN108541903A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2297858Y (en) * | 1997-04-24 | 1998-11-25 | 潘殿库 | Quick salting apparatus for salted egg |
| CN203661926U (en) * | 2013-11-25 | 2014-06-25 | 杨丹 | Salted egg salting container |
| CN104770756A (en) * | 2015-05-05 | 2015-07-15 | 陈炜杰 | Device and method for making salted duck eggs |
| CN204579708U (en) * | 2015-05-05 | 2015-08-26 | 陈炜杰 | A kind of container of pickling salted duck eggs |
| CN104886647A (en) * | 2015-07-06 | 2015-09-09 | 张静芬 | Manufacturing method of salty and spiced local chicken egg |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314889A (en) * | 2020-11-12 | 2021-02-05 | 河北鸿健养殖股份有限公司 | Composition for pickling eggs and method for pickling eggs by using same |
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Application publication date: 20180918 |
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