CN108936394A - A kind of method of quick pickling salted duck eggs that can be persistently fresh-keeping - Google Patents
A kind of method of quick pickling salted duck eggs that can be persistently fresh-keeping Download PDFInfo
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- CN108936394A CN108936394A CN201810915250.6A CN201810915250A CN108936394A CN 108936394 A CN108936394 A CN 108936394A CN 201810915250 A CN201810915250 A CN 201810915250A CN 108936394 A CN108936394 A CN 108936394A
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- egg
- salted duck
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/19—Coating with non-edible coatings
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods of quick pickling salted duck eggs that can be persistently fresh-keeping, add shape of the appropriate carragheen as thickener price adjustment pickling liquid in pickling liquid first, can be improved the permeability of pickling liquid；Then the marinated of duck's egg is carried out using acidleach decompression method, under the cooperation of vacuum condition, material can integrally generate certain expansion, be conducive to the rapid osmotic of material, substantially reduce salting period, improve marinated efficiency；Manufactured Salted duck egg eggshell is complete, it is clean, without blackspot, egg white is complete, yolk glossy loose sand smooth without honeycomb, section, has grease fragrance；Finally in the technique for pickling the successful progress of Salted duck egg surface sodium hypochlorite sterilization and polyvinyl alcohol based nanometer silicon dioxide composite material film, moisture loss and the persistently growth of inhibition microorganism in egg can be effectively suppressed, to extend the shelf life of Salted duck egg, economic benefit is further improved.
Description
Technical field
The present invention relates to Salted duck egg technical fields, more particularly to a kind of side of quick pickling salted duck eggs that can be persistently fresh-keeping
Method.
Background technique
Duck's egg is best one of the source of nutrition of the mankind, and a large amount of vitamin, minerals and high biology are contained in duck's egg
The protein of value.Duck's egg is pickled into Salted duck egg, unique taste and flavor can be obtained, be favored by people, Salted duck egg salts down
It makes with a long history.Currently, the method for salting of Salted duck egg mainly has 3 kinds: 1. marinated with adding salt yellow mud to wrap up: the marinated gained production of this method
Product performance optimal, but the marinated period is long, it is more unhygienic, and yellow mud category natural resources, various regions soil property is different, and ingredient is more unstable,
It is unfavorable for industrialized production.2. with adding salt plant ash package marinated: it is preferable that this method pickles products obtained therefrom quality, but pickles the period
It is long, and prepare plant ash and need to burn vegetation, combustion process generates a large amount of exhaust gas and PM2.5.3. with marinating: this method is marinated
Speed fastly, conveniently, is conducive to industrialized production, but marinated products obtained therefrom is bad, albumen and yolk easily black, and yolk oil yield is not
It is high.When with adding salt yellow mud and marinated plant ash, yellow mud and plant ash are adjustable seepage velocity of the salt to duck's egg, therefore its
It is good that quality is all pickled than directly with water, but is unfavorable for industrialized production using yellow mud and plant ash.This just needs to salt down in salt water
Suitable thickener is added in liquid processed to improve the permeability of salt in pickling liquid.In order to further increase the marinated speed of Salted duck egg
Degree, more adaptation industrialized production, it is also desirable to take corresponding process modification.
Successful Salted duck egg is pickled due to by high temperature sterilization, being vacuum-treated, there is certain pot-life, however save
Time phase is not grown, and is influenced in storage by factors such as microorganism, enzyme, environment temperatures, and quality can gradually be deteriorated, and not only seeks
Supporting value reduces, and generates threat to the health of eater, and the shelf life extension of Salted duck egg product can bring more warps
Ji benefit.Therefore, carry out Preservation Treatment to the Salted duck egg after pickling is particularly important to extend its storage period.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provide it is a kind of can be persistently fresh-keeping quickly pickle salty duck
The method of egg.
The present invention is achieved by the following technical solutions:
A kind of method of quick pickling salted duck eggs that can be persistently fresh-keeping, comprising the following specific steps
(1) selection size is suitable, and the uniform fresh duck egg of shape cleans up, and carries out egg surface sterilization with disinfection by chlorine dioxide piece
Processing is air-dried with cold wind air-dry machine, and the duck's egg after air-drying is stand-by using taking out after citric acid immersion treatment 10-12 minutes；
(2) a certain amount of salt and carragheen are weighed, suitable water is added, is placed in cup and stirs evenly, is heated to 50-60 DEG C,
Stirring is cooled to room temperature in the Jar used for making for being put into stand-by pressure apparatus, after pickling liquid is poured into step (1) processing to abundant dissolution
Duck's egg, flood egg face；
(3) it controls the vacuum degree of Jar used for making and temperature carries out decompression and pickles, maintain vacuum 23 hours, normal pressure 1 hour, salt down daily
Tank can be carried out out within 6-7 days processed, autoclaving is sterilized after quality inspection is qualified；
(4) Salted duck egg that step (3) is handled well is put into 0.1% liquor natrii hypochloritis and is impregnated 30-40 minutes, dry surface
Pulled out after immersing compelx coating 30-40 seconds after moisture again, 50-55 DEG C heated-air drying 60-80 minutes, it is laggard to form complete film
Row vacuum packaging.
It is a kind of can lasting fresh-keeping quick pickling salted duck eggs method, use citric acid immersion treatment described in step (1), be
Refer to and is impregnated using the citric acid that concentration is 5wt%.
It is a kind of can lasting fresh-keeping quick pickling salted duck eggs method, the additive amount of salt described in step (2) is marinated
The 15-18wt% of liquid, the additive amount of carragheen are the 0.4-0.5wt% of pickling liquid.
It is a kind of can lasting fresh-keeping quick pickling salted duck eggs method, the vacuum degree of Jar used for making is controlled described in step (3)
And to carry out decompression marinated for temperature, and specific vacuum degree is -0.1MPa, 40 DEG C of temperature.
It is a kind of can lasting fresh-keeping quick pickling salted duck eggs method, autoclaving sterilization described in step (3), is in height
It presses in pot boiling 15-20 minutes at 115 DEG C.
It is a kind of can lasting fresh-keeping quick pickling salted duck eggs method, compelx coating described in step (4), specific preparation side
Method are as follows: weigh a certain amount of polyvinyl alcohol be dissolved in 20 times amount deionized water in, 85 DEG C of magnetic agitations to being completely dissolved, then plus
Enter proper amount of nano silica, ultrasound 20 minutes, make it be dispersed in polyvinyl alcohol under the conditions of ultrasonic power density 65W/L
In solution, and pH to 6.2 is adjusted with the sodium hydroxide solution of the hydrochloric acid of 0.1mol/L and 0.1mol/L；Appropriate stearic acid is weighed again
It is added in 95% ethyl alcohol that 25-30 times is measured, dissolves by heating, when polyvinyl alcohol based nano silica mixed solution and stearic acid
The temperature of ethanol solution mixes the two when all reaching 85 DEG C, while appropriate glutaraldehyde is added, and mixed solution is under the conditions of 85 DEG C
Cross-linking reaction ultrasonic disperse and removes bubble again after sixty minutes, obtains polyvinyl alcohol based nano silica compelx coating material
Material.
It is a kind of can the lasting compelx coating in the method for fresh-keeping quick pickling salted duck eggs preparation method, it is poly- to prepare raw material
Vinyl alcohol, nano silica, stearic acid, glutaraldehyde are added according to the mass ratio of 500:5:152:46.
The invention has the advantages that the present invention adds appropriate carragheen as thickener price adjustment pickling liquid in pickling liquid first
Shape, can be improved the permeability of pickling liquid；Then the marinated of duck's egg is carried out using acidleach decompression method, uses citric acid treatment
Duck's egg surface afterwards will appear coarse stomata, conducive to pickling liquid infiltration in attachment, then under the cooperation of vacuum condition, material
Entirety can generate certain expansion, cause spacing to increase, relaxation of deformation phenomenon occur, be also beneficial to the rapid osmotic of material, greatly
Salting period is shortened greatly, improves marinated efficiency；It is complete using Salted duck egg eggshell made of the method, clean, without blackspot, egg
Clear complete, yolk glossy loose sand smooth without honeycomb, section, has grease fragrance；Finally pickle successful Salted duck egg surface into
The technique of row sodium hypochlorite sterilization and polyvinyl alcohol based nanometer silicon dioxide composite material film, sodium hypochlorite can kill duck's egg table
Moisture loss in egg can be effectively suppressed using polyvinyl alcohol based nanometer silicon dioxide composite material sealed package after sterilization in face bacterium
And persistently the growth of microorganism is inhibited to further improve economic benefit to extend the shelf life of Salted duck egg.
Specific embodiment
A kind of method of quick pickling salted duck eggs that can be persistently fresh-keeping, comprising the following specific steps
(1) selection size is suitable, and the uniform fresh duck egg of shape cleans up, and carries out egg surface sterilization with disinfection by chlorine dioxide piece
Processing is air-dried with cold wind air-dry machine, and the duck's egg after air-drying is carried out immersion treatment 10 minutes using the citric acid that concentration is 5wt%
It takes out afterwards stand-by；
(2) salt of pickling liquid quality 15wt% and the carragheen of pickling liquid quality 0.4wt% are weighed, suitable water is added, is placed on
It being stirred evenly in cup, is heated to 50 DEG C, stirring to abundant dissolution is cooled to room temperature in the Jar used for making for being put into stand-by pressure apparatus,
Pickling liquid is poured into step (1) treated duck's egg, floods egg face；
(3) vacuum degree of control Jar used for making is -0.1MPa, and 40 DEG C of temperature carry out decompression and pickle, daily maintenance vacuum 23 hours, often
Pressure 1 hour can carry out out tank for marinated 6 days, sterilize within boiling 15 minutes at 115 DEG C in pressure cooker after quality inspection is qualified；
(4) Salted duck egg that step (3) is handled well is put into 0.1% liquor natrii hypochloritis and is impregnated 30 minutes, dry surface moisture
Pulled out after immersing compelx coating 30 seconds again afterwards, 50 DEG C heated-air drying 60 minutes, be vacuum-packed i.e. after forming complete film
It can.
It is a kind of can lasting fresh-keeping quick pickling salted duck eggs method, compelx coating described in step (4), specific preparation side
Method are as follows: weigh a certain amount of polyvinyl alcohol be dissolved in 20 times amount deionized water in, 85 DEG C of magnetic agitations to being completely dissolved, then plus
Enter proper amount of nano silica, ultrasound 20 minutes, make it be dispersed in polyvinyl alcohol under the conditions of ultrasonic power density 65W/L
In solution, and pH to 6.2 is adjusted with the sodium hydroxide solution of the hydrochloric acid of 0.1mol/L and 0.1mol/L；Appropriate stearic acid is weighed again
It is added in 95% ethyl alcohol of 25 times of amounts, dissolves by heating, when polyvinyl alcohol based nano silica mixed solution and stearic acid ethyl alcohol
The temperature of solution mixes the two when all reaching 85 DEG C, while appropriate glutaraldehyde is added, and mixed solution is crosslinked under the conditions of 85 DEG C
Reaction ultrasonic disperse and removes bubble again after sixty minutes, obtains polyvinyl alcohol based nano silica compelx coating material；Its
Middle polyvinyl alcohol, nano silica, stearic acid, glutaraldehyde are added according to the mass ratio of 500:5:152:46.
Claims (7)
1. the method for the quick pickling salted duck eggs that one kind can be persistently fresh-keeping, which is characterized in that comprising the following specific steps
(1) selection size is suitable, and the uniform fresh duck egg of shape cleans up, and carries out egg surface sterilization with disinfection by chlorine dioxide piece
Processing is air-dried with cold wind air-dry machine, and the duck's egg after air-drying is stand-by using taking out after citric acid immersion treatment 10-12 minutes；
(2) a certain amount of salt and carragheen are weighed, suitable water is added, is placed in cup and stirs evenly, is heated to 50-60 DEG C,
Stirring is cooled to room temperature in the Jar used for making for being put into stand-by pressure apparatus, after pickling liquid is poured into step (1) processing to abundant dissolution
Duck's egg, flood egg face；
(3) it controls the vacuum degree of Jar used for making and temperature carries out decompression and pickles, maintain vacuum 23 hours, normal pressure 1 hour, salt down daily
Tank can be carried out out within 6-7 days processed, autoclaving is sterilized after quality inspection is qualified；
(4) Salted duck egg that step (3) is handled well is put into 0.1% liquor natrii hypochloritis and is impregnated 30-40 minutes, dry surface
Pulled out after immersing compelx coating 30-40 seconds after moisture again, 50-55 DEG C heated-air drying 60-80 minutes, it is laggard to form complete film
Row vacuum packaging.
2. the method for the quick pickling salted duck eggs that one kind according to claim 1 can be persistently fresh-keeping, which is characterized in that step
(1) citric acid immersion treatment is used described in, refers to and is impregnated using the citric acid that concentration is 5wt%.
3. the method for the quick pickling salted duck eggs that one kind according to claim 1 can be persistently fresh-keeping, which is characterized in that step
(2) additive amount of the salt described in is the 15-18wt% of pickling liquid, and the additive amount of carragheen is the 0.4-0.5wt% of pickling liquid.
4. the method for the quick pickling salted duck eggs that one kind according to claim 1 can be persistently fresh-keeping, which is characterized in that step
(3) it is marinated that the vacuum degree and temperature of the control Jar used for making described in carry out decompression, and specific vacuum degree is -0.1MPa, and 40 DEG C of temperature.
5. the method for the quick pickling salted duck eggs that one kind according to claim 1 can be persistently fresh-keeping, which is characterized in that step
(3) described in autoclaving sterilization, be in pressure cooker boiling 15-20 minutes at 115 DEG C.
6. the method for the quick pickling salted duck eggs that one kind according to claim 1 can be persistently fresh-keeping, which is characterized in that step
(4) compelx coating described in, it is specific to be dissolved in the deionized water of 20 times of amounts the preparation method comprises the following steps: weighing a certain amount of polyvinyl alcohol,
Then proper amount of nano silica is added to being completely dissolved in 85 DEG C of magnetic agitations, ultrasonic under the conditions of ultrasonic power density 65W/L
20 minutes, it is dispersed in it in poly-vinyl alcohol solution, and molten with the hydrochloric acid of 0.1mol/L and the sodium hydroxide of 0.1mol/L
Liquid adjusts pH to 6.2；Appropriate stearic acid is weighed again to be added in 95% ethyl alcohol that 25-30 times is measured, and is dissolved by heating, is worked as polyvinyl alcohol
The temperature of base nano silica mixed solution and stearic acid ethanol solution mixes the two when all reaching 85 DEG C, while being added suitable
Glutaraldehyde is measured, mixed solution cross-linking reaction under the conditions of 85 DEG C ultrasonic disperse and removes bubble again after sixty minutes, obtains poly- second
Enol base nano silica compelx coating material.
7. compelx coating in a kind of method of quick pickling salted duck eggs that can be persistently fresh-keeping according to claim 6
Preparation method, which is characterized in that preparing material polyethylene alcohol, nano silica, stearic acid, glutaraldehyde is according to 500:5:
What the mass ratio of 152:46 was added.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810915250.6A CN108936394A (en) | 2018-08-13 | 2018-08-13 | A kind of method of quick pickling salted duck eggs that can be persistently fresh-keeping |
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| CN201810915250.6A CN108936394A (en) | 2018-08-13 | 2018-08-13 | A kind of method of quick pickling salted duck eggs that can be persistently fresh-keeping |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089028A (en) * | 2020-09-03 | 2020-12-18 | 湖北省农业科学院畜牧兽医研究所 | Duck egg processing method for reducing black spots in eggshell membrane of salted duck |
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2018
- 2018-08-13 CN CN201810915250.6A patent/CN108936394A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089028A (en) * | 2020-09-03 | 2020-12-18 | 湖北省农业科学院畜牧兽医研究所 | Duck egg processing method for reducing black spots in eggshell membrane of salted duck |
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Application publication date: 20181207 |