CN109123571A - A kind of lime-preserved egg pickling liquid - Google Patents
A kind of lime-preserved egg pickling liquid Download PDFInfo
- Publication number
- CN109123571A CN109123571A CN201810849527.XA CN201810849527A CN109123571A CN 109123571 A CN109123571 A CN 109123571A CN 201810849527 A CN201810849527 A CN 201810849527A CN 109123571 A CN109123571 A CN 109123571A
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- Prior art keywords
- lime
- parts
- pickling liquid
- egg
- preserved egg
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of lime-preserved egg pickling liquid, by proportion by weight are as follows: 3.5-5.5 parts of food grade sodium hydroxide, 3-5.5 parts of edible salt, 100-120 parts of water, 0.01-0.2 parts of heavy metal compound, 0.1-0.5 parts of glycerol, 0.6-3.0 parts of black tea end, the glycerol that the present invention adds, convenient for the dissolution of heavy metal compound, it is possible to reduce the dosage of heavy metal compound.Glycerol can effectively dissolve metallic compound, the solution of stable homogeneous is formed, the batch conducive to pickling liquid in lime-preserved egg curing process is prepared and pipeline, can also accurately supplementary processing auxiliary material, the recycling for realizing feed liquid, there is very big facilitation to lime-preserved egg industrialized production.
Description
Technical field
The invention belongs to fowls egg products processing technique fields, are related to a kind of lime-preserved egg pickling liquid.
Background technique
Lime-preserved egg is large traditional egg products of China's original creation, is mainly salted by alkali.Its processing history on the books is
There are more than 700 years.Lime-preserved egg is in beautiful color, full of nutrition, unique flavor, high resilience, is loved by consumers；It is produced per year at present
Value has been cured 20,000,000,000 yuan.Traditional approach production lime-preserved egg mostly uses " the turbid material method of soda ash quick lime ", this method bottom sediment is more, is not suitable with
Industrialized pipeline feed liquid conveying；Continuous through industry worker specially grinds and improves, and utilizes the sodium hydroxide substitution portion of food-grade
Mitogenetic lime and soda ash considerably reduce the dosage of quick lime and soda ash, hence it is evident that reduce the sediment in feed liquid.But current skin
The heavy metal compounds such as the copper sulphate that must be added in egg pickling liquid can still generate a little sediment, i.e. lime-preserved egg pickling liquid in feed liquid
And non-fully true solution so that feed liquid prepare it is complicated, can only " one liquid of a cylinder "；Also it is unfavorable for the recycling of lime-preserved egg pickling liquid,
Production cost is substantially increased, and increases the pollution to environment.
Summary of the invention
The present invention provides a kind of lime-preserved egg pickling liquid and its application method, pickling liquid of the invention for disadvantages described above, be
Glycerol is added in traditional pickling process liquid, glycerol is convenient for the dissolution of heavy metal compound, can both reduce the dosage of heavy metal compound,
The batch for being conducive to pickling liquid in lime-preserved egg curing process again is prepared and pipeline, can also accurately supplementary processing auxiliary material, it is real
The recycling of existing feed liquid.The beneficial effects of the present invention are greatly having saved production cost, and reduce to the maximum extent
Pollution to environment, and ensure that quality, flavor and the yield rate of lime-preserved egg.
The technical scheme is that each component of the lime-preserved egg pickling liquid presses proportion by weight are as follows: food-grade hydrogen-oxygen
Change sodium 3.5-5.5 parts, 3-5.5 parts of edible salt, 100-120 parts of water, 0.01-0.2 parts of heavy metal compound, 0.1-0.5 parts of glycerol,
0.6-3.0 parts of black tea end.
Heavy metal compound of the present invention is one or both of copper sulphate, zinc sulfate.
The method that lime-preserved egg pickling liquid of the present invention is prepared is: weighing each component by proportion by weight, is put into pill tank
In, boiling water is added and is stirred continuously, adds glycerol after cooling, is sufficiently stirred, is uniformly mixed, stands spare for 24 hours.
The application method of lime-preserved egg pickling liquid of the present invention is: fresh egg being put into curing container, then lime-preserved egg is pickled
Liquid prepares standing and is poured into the curing container equipped with fresh egg afterwards for 24 hours, is fully immersed in fresh egg just in pickling liquid, seals,
It is pickled 28-45 days at 20-30 DEG C, room temperature after-ripening 7-15 days after taking-up.
Fresh egg of the present invention can be any one in fresh hen egg, FRESH DUCK EGGS, fresh goose egg or fresh quail egg.
Beneficial effects of the present invention:
(1) present invention addition glycerol, glycerol are convenient for the dissolution of heavy metal compound, it is possible to reduce the use of heavy metal compound
Amount.
(2) glycerol that the present invention adds can effectively dissolve metallic compound, form the solution of stable homogeneous, be conducive to lime-preserved egg
The batch of pickling liquid is prepared and pipeline in curing process, can also accurately supplementary processing auxiliary material, realize the repetition of feed liquid
It utilizes, there is very big facilitation to lime-preserved egg industrialized production.
(3) lime-preserved egg quality made from lime-preserved egg pickling liquid of the present invention and flavor are tantamount to lime-preserved egg made from conventional method, egg body
Not viscous shell, it is very complete, glossy, flexible, have preserved egg, and spot is less on eggshell.
Specific embodiment
The present invention will be further described by following embodiment.
Embodiment 1
Food grade sodium hydroxide 45g, edible salt 40g, copper sulphate 0.5g, black tea end 15g are weighed, is put into preparation tank, adds
Enter 1000g boiling water to be stirred continuously, add 2g glycerol after cooling, be sufficiently stirred, is uniformly mixed up to lime-preserved egg pickling liquid, stands
It is spare for 24 hours.
FRESH DUCK EGGS is put into curing container, then the lime-preserved egg pickling liquid prepared after standing for 24 hours is poured into curing container,
It is fully immersed in FRESH DUCK EGGS just in pickling liquid, seals, pickled 35 days at 25 DEG C, room temperature after-ripening 7 days after taking-up.
Embodiment 2
Food grade sodium hydroxide 45g, edible salt 40g, zinc sulfate 0.5g, black tea end 18g are weighed, is put into preparation tank, adds
Enter 1100g boiling water to be stirred continuously, add 3g glycerol after cooling, be sufficiently stirred, is uniformly mixed up to lime-preserved egg pickling liquid, stands
It is spare for 24 hours.
FRESH DUCK EGGS is put into curing container, then the lime-preserved egg pickling liquid prepared after standing for 24 hours is poured into curing container,
It is fully immersed in FRESH DUCK EGGS just in pickling liquid, seals, pickled 45 days at 20 DEG C, room temperature after-ripening 10 days after taking-up.
Embodiment 3
Food grade sodium hydroxide 40g, edible salt 35g, copper sulphate 0.1g, zinc sulfate 0.25g, black tea end 20g are weighed, is put into
In preparation tank, 1020g boiling water is added and is stirred continuously, adds 2.5g glycerol after cooling, is sufficiently stirred, is uniformly mixed up to skin
Egg pickling liquid is stood spare for 24 hours.
FRESH DUCK EGGS is put into curing container, then the lime-preserved egg pickling liquid prepared after standing for 24 hours is poured into curing container,
It is fully immersed in FRESH DUCK EGGS just in pickling liquid, seals, pickled 30 days at 25 DEG C, room temperature after-ripening 8 days after taking-up.
Embodiment 4
Food grade sodium hydroxide 45g, edible salt 40g, copper sulphate 0.15g, zinc sulfate 0.45g, black tea end 30g are weighed, is put
Enter in preparation tank, 1000g boiling water is added and is stirred continuously, adds 3.5g glycerol after cooling, is sufficiently stirred, is uniformly mixed to obtain the final product
Lime-preserved egg pickling liquid is stood spare for 24 hours.
FRESH DUCK EGGS is put into curing container, then the lime-preserved egg pickling liquid prepared after standing for 24 hours is poured into curing container,
It is fully immersed in FRESH DUCK EGGS just in pickling liquid, seals, pickled 42 days at 25 DEG C, room temperature after-ripening 7 days after taking-up.
Embodiment 5
Food grade sodium hydroxide 50g, edible salt 40g, copper sulphate 0.25g, zinc sulfate 0.45g, black tea end 30g are weighed, is put
Enter in preparation tank, 1200g boiling water is added and is stirred continuously, adds 5g glycerol after cooling, is sufficiently stirred, is uniformly mixed up to skin
Egg pickling liquid is stood spare for 24 hours.
FRESH DUCK EGGS is put into curing container, then the lime-preserved egg pickling liquid prepared after standing for 24 hours is poured into curing container,
It is fully immersed in FRESH DUCK EGGS just in pickling liquid, seals, pickled 28 days at 25 DEG C, room temperature after-ripening 15 days after taking-up.
Comparative example 1
Food grade sodium hydroxide 45g, edible salt 40g, copper sulphate 4g, black tea end 15g are weighed, is put into preparation tank, is added
1000g boiling water is stirred continuously, and is sufficiently stirred, and is uniformly mixed up to lime-preserved egg pickling liquid, is stood spare for 24 hours.
FRESH DUCK EGGS is put into curing container, then the lime-preserved egg pickling liquid prepared after standing for 24 hours is poured into curing container,
It is fully immersed in FRESH DUCK EGGS just in pickling liquid, seals, pickled 35 days at 25 DEG C, room temperature after-ripening 7 days after taking-up.
Lime-preserved egg prepared by embodiment 1-5, comparative example 1 is subjected to appearance, flavor test, and prepares 100kg skin simultaneously
Food grade sodium hydroxide used in egg, the quality of copper sulphate are counted, and are invited 10 people to carry out foretasting scoring, are commented mouthfeel
Point, using 10 points of full marks systems, taking 10 people to evaluate the average value of score value, the result is shown in tables 1.
Table 1
Spot is less on lime-preserved egg eggshell prepared by the present invention as can be seen from the above table, and flavor is good, can reduce in large quantities
The use of the heavy metal compounds such as copper sulphate, zinc sulfate, not only save the cost, but also be conducive to be mass produced is a kind of prospect compared with
Good lime-preserved egg production method.
Claims (3)
1. a kind of lime-preserved egg pickling liquid, it is characterized in that each component presses proportion by weight are as follows: 3.5-5.5 parts of food grade sodium hydroxide, food
With 3-5.5 parts of salt, 100-120 parts of water, 0.01-0.2 parts of heavy metal compound, 0.1-0.5 parts of glycerol, 0.6-3.0 parts of black tea end；
The heavy metal compound is one or both of copper sulphate, zinc sulfate；The lime-preserved egg pickling liquid is prepared: pressing mass parts
Proportion weighs each component, is put into pill tank, and boiling water is added and is stirred continuously, adds glycerol after cooling, is sufficiently stirred, mixes
Uniformly up to lime-preserved egg pickling liquid, stand spare for 24 hours.
2. lime-preserved egg pickling liquid described in claim 1, which is characterized in that specifically use step are as follows: fresh egg is put into marinated appearance
In device, then lime-preserved egg pickling liquid is prepared into standing and is poured into the curing container equipped with fresh egg afterwards for 24 hours, submerges fresh egg just all
In pickling liquid, sealing is pickled 28-45 days at 20-30 DEG C, room temperature after-ripening 7-15 days after taking-up.
3. the specifically used step of lime-preserved egg pickling liquid according to claim 2, it is characterized in that: the fresh egg is freshly-slaughtered poultry
Any one in egg, FRESH DUCK EGGS, fresh goose egg or fresh quail egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810849527.XA CN109123571A (en) | 2018-07-28 | 2018-07-28 | A kind of lime-preserved egg pickling liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810849527.XA CN109123571A (en) | 2018-07-28 | 2018-07-28 | A kind of lime-preserved egg pickling liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123571A true CN109123571A (en) | 2019-01-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810849527.XA Pending CN109123571A (en) | 2018-07-28 | 2018-07-28 | A kind of lime-preserved egg pickling liquid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140894A (en) * | 2019-05-14 | 2019-08-20 | 仪陇德轩农业开发有限责任公司 | A kind of production method of low alkali lead-free preserved egg |
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| CN101401656A (en) * | 2008-11-05 | 2009-04-08 | 付道君 | Process for preparing preserved egg rich in preserved egg |
| CN101972000A (en) * | 2010-11-09 | 2011-02-16 | 河南农业大学 | Method for preparing portable preserved egg |
| CN101971871A (en) * | 2010-11-09 | 2011-02-16 | 河南农业大学 | Shelling variable egg preservative agent and preparation method thereof |
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| CN103918956A (en) * | 2014-04-10 | 2014-07-16 | 长兴飘伊禽业有限公司 | Preserved egg culture solution |
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| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
| CN107410932A (en) * | 2017-09-23 | 2017-12-01 | 马述腾 | A kind of gradient pickles salty quail egg yellow sand |
| CN107439997A (en) * | 2017-09-23 | 2017-12-08 | 马述腾 | A kind of flavor improvement salty egg is yellow |
| CN107439998A (en) * | 2017-09-23 | 2017-12-08 | 马述腾 | A kind of quick pickling salted duck eggs rich in calcium are yellow |
| CN107484980A (en) * | 2017-09-23 | 2017-12-19 | 马述腾 | A kind of salty goose egg yolk of flavor improvement |
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2018
- 2018-07-28 CN CN201810849527.XA patent/CN109123571A/en active Pending
Patent Citations (14)
| 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 |
| CN1321424A (en) * | 2000-04-28 | 2001-11-14 | 杨汉平 | Storage method of preserved egg and salted egg |
| CN101401656A (en) * | 2008-11-05 | 2009-04-08 | 付道君 | Process for preparing preserved egg rich in preserved egg |
| CN101972000A (en) * | 2010-11-09 | 2011-02-16 | 河南农业大学 | Method for preparing portable preserved egg |
| CN101971871A (en) * | 2010-11-09 | 2011-02-16 | 河南农业大学 | Shelling variable egg preservative agent and preparation method thereof |
| CN104055148A (en) * | 2013-03-22 | 2014-09-24 | 沭阳县苏合农产品销售专业合作联社 | Leadless preserved egg preserving agent |
| CN103750391A (en) * | 2014-01-08 | 2014-04-30 | 杨临伟 | Sanitary processing method of preserved egg |
| CN103918956A (en) * | 2014-04-10 | 2014-07-16 | 长兴飘伊禽业有限公司 | Preserved egg culture solution |
| CN104738689A (en) * | 2015-03-27 | 2015-07-01 | 瑞昌市溢香农产品有限公司 | Salt preserved eggs and preparation method thereof |
| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
| CN107410932A (en) * | 2017-09-23 | 2017-12-01 | 马述腾 | A kind of gradient pickles salty quail egg yellow sand |
| CN107439997A (en) * | 2017-09-23 | 2017-12-08 | 马述腾 | A kind of flavor improvement salty egg is yellow |
| CN107439998A (en) * | 2017-09-23 | 2017-12-08 | 马述腾 | A kind of quick pickling salted duck eggs rich in calcium are yellow |
| CN107484980A (en) * | 2017-09-23 | 2017-12-19 | 马述腾 | A kind of salty goose egg yolk of flavor improvement |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140894A (en) * | 2019-05-14 | 2019-08-20 | 仪陇德轩农业开发有限责任公司 | A kind of production method of low alkali lead-free preserved egg |
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Application publication date: 20190104 |