CN109259040A - 一种咸鸭蛋蛋黄快速安全腌制方法 - Google Patents
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Abstract
本发明公开了一种流油性好的咸鸭蛋加工工艺，包括选料、盐水清洗、调配腌制液、腌制、清洗、蛋清蛋黄分离、隧道炉烘干、除杂分级、包装杀菌等步骤。通过本发明的方法，能够获得相对低盐度的咸鸭蛋黄，且该咸鸭蛋黄流油性好、香味浓，而且整个腌制过程中在臭氧环境下进行，有效杀掉腌制过程中产生的细菌，提高了其安全性；同时腌制时间相对减短。
Description
技术领域
本发明涉及一种咸鸭蛋蛋黄快速安全腌制方法，属于鸭蛋加工技术领域。
背景技术
咸鸭蛋的腌制在我国具有悠久的历史，由于其良好的风味而一直深受人们的喜爱。咸鸭蛋富含脂肪、蛋白质以及人体所需的各种氨基酸，还含有钙、磷和铁等多种矿物质和人体必需的各种微量元素及维生素。咸鸭蛋蛋黄的腌制就是从咸鸭蛋的腌制中发展起来的。咸鸭蛋蛋黄是咸鸭蛋的精华所在，可直接食用或是作为其他食品加工的原料，已被广泛用于各式中式菜品、蛋黄粽子、蛋黄月饼中，是多种蛋黄风味食品中不可或缺的加工材料。
目前，对咸鸭蛋蛋黄的腌制的方法主要分为两大类：一类是传统工艺腌制新鲜鸭蛋，再从腌制好的咸鸭蛋破壳取出咸鸭蛋黄，加热成型，真空包装而得；另一类是先将蛋黄破壳取出，用蛋黄模在湿盐上压制蛋黄窝，将蛋黄倒入蛋黄窝内腌制2-100h，将蛋黄从湿盐中取出加热成型为腌制好的咸鸭蛋黄，缺点是盐用量大，品质差，蛋黄易破裂。不过前述两种方法均存在腌制过程中容易被细菌污染的问题。
发明内容
针对上述现有技术存在的不足，本发明的目的是提供一种工艺设置更为合理且更加安全的咸鸭蛋蛋黄快速安全腌制方法。
为实现上述目的，本发明采用的技术方案是：咸鸭蛋蛋黄快速安全腌制方法，包括如下步骤：
（1）选料：选择自然放养的鸭子产的新鲜绿壳蛋作为原料；
（2）预处理：调配清洗用醋盐水，其中所用水为清水，清水与食盐、食醋的用量比为100:1-2：25-40，将挑选好的鸭蛋放置于清洗用醋盐水中，超声波清洗10-20min；
（3）调配腌制液：将食用盐、山梨酸钾、乳酸、溶菌酶、茶籽油、烧开后的冷开水按照重量比为1-2:0.5-1:0.05-0.1:0.05-0.1:2 -3：10混合而成；
（4）紫外灯下腌制：将经过步骤（2）处理的鸭蛋放入步骤（3）调配好的腌制液中，开启紫外灯，在30-35℃下浸泡腌制20-25天；
（5）清洗：将经过步骤（4）处理的鸭蛋取出，用烧开后的冷开水清洗；
（6）蛋清、蛋黄分离：将经过步骤（5）处理的鸭蛋送入送入蛋清、蛋黄分离设备中进行分离，收集蛋黄；
（7）隧道炉烘干：将经过步骤（6）处理的鸭蛋蛋黄送入隧道烘干炉烘25-30min，隧道烘干炉内温度为40-45℃；
（8）除杂、分级：将经过步骤（7）处理的蛋黄先除杂，除去铁屑及其它杂质，然后进行重量分级；
（9）包装、杀菌：将经过步骤（8）处理的蛋黄装袋，包装袋充入五个九的氮气，再送去紫外灯下杀菌。
优选地，所用食用盐为低钠钾盐。
与现有技术相比，本发明具备的有益效果是：通过本发明的方法，能够获得相对低盐度的咸鸭蛋黄，且该咸鸭蛋黄流油性好、香味浓，而且整个腌制过程中在臭氧环境下进行，有效杀掉腌制过程中产生的细菌，提高了其安全性；同时腌制时间相对减短。
具体实施方式
现在结合具体实施例，来对本发明作进一步的阐述。
实施例一
咸鸭蛋蛋黄快速安全腌制方法，包括如下步骤：
（1）选料：选择自然放养的鸭子产的新鲜绿壳蛋作为原料；
（2）预处理：调配清洗用醋盐水，其中所用水为清水，清水与食盐、食醋的用量比为100:1：40，将挑选好的鸭蛋放置于清洗用醋盐水中，超声波清洗20min；
（3）调配腌制液：将食用盐、山梨酸钾、乳酸、溶菌酶、茶籽油、烧开后的冷开水按照重量比为2:0.5: 0.1: 0.1: 3：10混合而成；
（4）紫外灯下腌制：将经过步骤（2）处理的鸭蛋放入步骤（3）调配好的腌制液中，开启紫外灯，在30-35℃下浸泡腌制20天；
（5）清洗：将经过步骤（4）处理的鸭蛋取出，用烧开后的冷开水清洗；
（6）蛋清、蛋黄分离：将经过步骤（5）处理的鸭蛋送入送入蛋清、蛋黄分离设备中进行分离，收集蛋黄；
（7）隧道炉烘干：将经过步骤（6）处理的鸭蛋蛋黄送入隧道烘干炉烘25min，隧道烘干炉内温度为45℃；
（8）除杂、分级：将经过步骤（7）处理的蛋黄先除杂，除去铁屑及其它杂质，然后进行重量分级；
（9）包装、杀菌：将经过步骤（8）处理的蛋黄装袋，包装袋充入五个九的氮气，再送去紫外灯下杀菌。
上述所用食用盐为低钠钾盐。
通过本发明的方法，咸鸭蛋的亚硝酸含量低于0.05mg/100g ，而且检测其菌落总数（约0.03×104CFU/g），远低于规定标准值，保证了安全。
实施例二
咸鸭蛋蛋黄快速安全腌制方法，包括如下步骤：
（1）选料：选择自然放养的鸭子产的新鲜绿壳蛋作为原料；
（2）预处理：调配清洗用醋盐水，其中所用水为清水，清水与食盐、食醋的用量比为100:2：25，将挑选好的鸭蛋放置于清洗用醋盐水中，超声波清洗10-20min；
（3）调配腌制液：将食用盐、山梨酸钾、乳酸、溶菌酶、茶籽油、烧开后的冷开水按照重量比为1:1:0.05:0.05: 3：10混合而成；
（4）紫外灯下腌制：将经过步骤（2）处理的鸭蛋放入步骤（3）调配好的腌制液中，开启紫外灯，在35℃下浸泡腌制25天；
（5）清洗：将经过步骤（4）处理的鸭蛋取出，用烧开后的冷开水清洗；
（6）蛋清、蛋黄分离：将经过步骤（5）处理的鸭蛋送入送入蛋清、蛋黄分离设备中进行分离，收集蛋黄；
（7）隧道炉烘干：将经过步骤（6）处理的鸭蛋蛋黄送入隧道烘干炉烘30min，隧道烘干炉内温度为40℃；
（8）除杂、分级：将经过步骤（7）处理的蛋黄先除杂，除去铁屑及其它杂质，然后进行重量分级；
（9）包装、杀菌：将经过步骤（8）处理的蛋黄装袋，包装袋充入五个九的氮气，再送去紫外灯下杀菌。
上述所用食用盐为低钠钾盐。
通过本发明的方法，咸鸭蛋的亚硝酸含量低于0.05mg/100g ，而且检测其菌落总数（约0.025×104CFU/g），远低于规定标准值，保证了安全。
Claims (2)
1.咸鸭蛋蛋黄快速安全腌制方法，包括如下步骤：
（1）选料：选择自然放养的鸭子产的新鲜绿壳蛋作为原料；
（2）预处理：调配清洗用醋盐水，其中所用水为清水，清水与食盐、食醋的用量比为100:1-2：25-40，将挑选好的鸭蛋放置于清洗用醋盐水中，超声波清洗10-20min；
（3）调配腌制液：将食用盐、山梨酸钾、乳酸、溶菌酶、茶籽油、烧开后的冷开水按照重量比为1-2:0.5-1:0.05-0.1:0.05-0.1:2 -3：10混合而成；
（4）紫外灯下腌制：将经过步骤（2）处理的鸭蛋放入步骤（3）调配好的腌制液中，开启紫外灯，在30-35℃下浸泡腌制20-25天；
（5）清洗：将经过步骤（4）处理的鸭蛋取出，用烧开后的冷开水清洗；
（6）蛋清、蛋黄分离：将经过步骤（5）处理的鸭蛋送入送入蛋清、蛋黄分离设备中进行分离，收集蛋黄；
（7）隧道炉烘干：将经过步骤（6）处理的鸭蛋蛋黄送入隧道烘干炉烘25-30min，隧道烘干炉内温度为40-45℃；
（8）除杂、分级：将经过步骤（7）处理的蛋黄先除杂，除去铁屑及其它杂质，然后进行重量分级；
（9）包装、杀菌：将经过步骤（8）处理的蛋黄装袋，包装袋充入五个九的氮气，再送去紫外灯下杀菌。
2.根据权利要求1所述的咸鸭蛋蛋黄快速安全腌制方法，其特征在于，所用食用盐为低钠钾盐。
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