CN109511908A - Salt down the installation for fermenting of liquid preparation in a kind of lime-preserved egg, production technology and production - Google Patents
Salt down the installation for fermenting of liquid preparation in a kind of lime-preserved egg, production technology and production Download PDFInfo
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- CN109511908A CN109511908A CN201811581439.2A CN201811581439A CN109511908A CN 109511908 A CN109511908 A CN 109511908A CN 201811581439 A CN201811581439 A CN 201811581439A CN 109511908 A CN109511908 A CN 109511908A
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M27/00—Means for mixing, agitating or circulating fluids in the vessel
- C12M27/02—Stirrer or mobile mixing elements
- C12M27/06—Stirrer or mobile mixing elements with horizontal or inclined stirrer shaft or axis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
- C12M29/04—Filters; Permeable or porous membranes or plates, e.g. dialysis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
- C12M29/06—Nozzles; Sprayers; Spargers; Diffusers
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Abstract
The present invention discloses a kind of lime-preserved egg, it is made of the raw material for including following parts by weight: 85~120 parts of duck's egg, 20~30 parts of fresh tea leaf, 35~48 parts of grape, 0.5~1.5 part of yeast, 6~12 parts of sodium hydroxide, 5~10 parts of dietary alkali, 8~13 parts of salt, EDTA0.15~0.3 part, 5~11 parts of quick lime, also disclose the installation for fermenting of cure preparation in production technology and production.Inventive formulation control is excellent, material utilization is high, full of nutrition, protein gel high resilience, unique flavor, the suitable masses of taste.
Description
Technical field
The present invention relates to the liquid preparations that salts down in lime-preserved egg manufacture technology field more particularly to a kind of lime-preserved egg, production technology and production
Installation for fermenting.
Background technique
Lime-preserved egg is also known as lime-preserved egg, kink of preserved egg etc., is a kind of distinctive food of China for the egg processed food of Chinese han population invention
Product have flavour, can promote appetite.
Lime-preserved egg, not still delicious food, and also there are also certain medical values.In " the occupying diet spectrum with breath " of Wang Shixiong
It says: " lime-preserved egg, it is acrid flavour, puckery, sweet, salty, it can purge heat, sober up, going large intestine fiery, controlling dysentery, can dissipate can hold back." Chinese medicine thinks lime-preserved egg
It is cool, can control eye ache, have a toothache, the diseases such as hypertension, tinnitus dizziness.Public all edible: hyperactivity of fire person is most suitable;Juvenile, deficiency of spleen yang,
Cold-dampness diarrhea person, cardiovascular disease, liver and kidney disease patient eat less.
Traditional lime-preserved egg is to utilize egg in alkaline solution, can make the characteristic of protein gel, be allowed to become high resilience
Solid.But uniform recipe design is bad in existing lime-preserved egg production, hydrolyzes protein instead in alkaline solution, egg
White matter denaturation cannot be eaten in being albumen.If eggshell has slight crack or uniform recipe design bad, can also allow outside the hydrogen sulfide in egg
It overflows, becomes golden yellow, and it is blackish green and have preserved egg and full of elasticity that normal lime-preserved egg, which is,.Meanwhile existing lime-preserved egg formula and system
Making the lime-preserved egg produced under technique, often hydrogen sulfide and ammonia excessively cause many people not love to eat, and reduce the popularization of lime-preserved egg.
Summary of the invention
It is an object of the present invention to be directed to the above-mentioned deficiency of the prior art, propose that a kind of uniform recipe design is excellent, matter utilization
Rate is high, full of nutrition, protein gel high resilience, unique flavor, taste are suitble in public lime-preserved egg, production technology and production
The installation for fermenting of the liquid that salts down preparation.
The present invention solves its technical problem, the technical solution adopted is that, a kind of lime-preserved egg is proposed, by including following parts by weight
Raw material is made: 85~120 parts of duck's egg, 20~30 parts of fresh tea leaf, and 35~48 parts of grape, 0.5~1.5 part of yeast, sodium hydroxide 6
~12 parts, 5~10 parts of dietary alkali, 8~13 parts of salt, EDTA0.15~0.3 part, 5~11 parts of quick lime.
Preferably, further including 5~12 parts of roseleaf.
Another object of the present invention is to propose a kind of lime-preserved egg production technology, include the following steps: A), take fresh tea leaf
It is put into installation for fermenting after being smashed to pieces with grape mixing, the 10~18d that ferments at 32~42 DEG C is added after yeast, after fermentation
To liquid and the filter residue of salting down；B), sodium hydroxide, dietary alkali, salt, EDTA, quick lime are added to the water of 125~150 times of its total weight
In, stirring adjusts Ph between 8.5~10.5, obtains lye to being completely dissolved；C), spread after being put into one layer of duck's egg into lye
Upper one layer of filter residue, successively carries out, and top layer's duck's egg is immersed in lye, and 15~25d is impregnated at 20~30 DEG C；D), by step
C the duck's egg) obtained is cleaned and is put into the liquid that salts down, and the liquid that salts down, which submerges, impregnates 8~15d at egg face, then 20~30 DEG C；E), by step D)
Obtained duck's egg cleans up to obtain lime-preserved egg.
First duck's egg is once pickled with lye and filter residue, on the one hand lye makes protein gel high resilience, separately
On the one hand the mass exchange that keeps the hole of its eggshell inside and outside when being easier to carry out secondary marinated, reaction, tealeaf residue, Portugal are contained in filter residue
The ingredients such as grape skin, grape pip are covered on duck's egg surface, its nutriment being rich in are penetrated into protein gel, so that sulphur
Changing hydrogen and ammonia degree in connection reduces, and when facilitating subsequent secondary marinated, it is extra will to fail to be completely combined with protein
Ammonia and hydrogen sulfide quick release come out, and in the case where guaranteeing flavor, are suitble to more people edible, when secondary marinated, grape, tea
Contain tannin in fermentation liquid after leaf fermentation, can be further improved protein gel, increases its elasticity, in two times gel, it can
So that the gel of protein more has a sense of hierarchy, mouthfeel is more preferable when edible, while can further be selected according to different grapes
It takes, lime-preserved egg can be carried out to the change of certain color, allow the color of lime-preserved egg various, and effect is constant, in preparation not
It is advantageously for industrialized production, more convenient with the component for considering to remove feed change and raw material because needing to change color.
Preferably, being additionally added the roseleaf smashed to pieces in installation for fermenting.Roseleaf property is mild and has tune to liver stomach
Reason effect can mitigate stimulation of the lime-preserved egg to stomach, and roseleaf faint scent is graceful, can remove the smell in a part of lime-preserved egg, together
When the roses of different colours can be selected according to the selection of grape.
Preferably, in step C) and D), salts liquid down and lye submerged egg face 1.5cm or more.
Another goal of the invention of the invention is to propose a kind of installation for fermenting for the liquid preparation that salts down in lime-preserved egg production, including
Fermentation tank equipped with inlet port and outlet port, the intracorporal top of fermentor are equipped with spray head, are equipped in the fermentation tank
Strainer, the strainer are located at below the spray head, and the fermentation tank is equipped with the passway being located at below the strainer, described logical
Road junction is connected with spray head, and water pump is equipped between the spray head and passway.
Preferably, the intracorporal bottom of fermentor is equipped with nitrogen bubble machine.Nitrogen will not generate harmful shadow to fermentation
It rings, after being passed through nitrogen, on the one hand promotes the uniform of fermentation liquid, on the other hand Grape Skin, tealeaf residue etc. can be prevented to strainer
The mixing of liquid up and down is accelerated in blocking.
Preferably, the nitrogen frothing machine has multiple abscesses, described abscess is connected with the tracheae set up.It can
Water pump is inhaled into avoid bubble.
Preferably, the fermentation tank is equipped with gas outlet.
Preferably, the gas outlet is equipped with one-way cock.Ambient atmos are avoided to enter in fermentation tank.
Preferably, further including agitating device, described agitating device includes the stirring that the fermentation tank side is arranged in
Motor and it is connected with the stirring motor and the intracorporal agitating shaft of the fermentor is set, the agitating shaft is located at the strainer
Top, the agitating shaft are equipped with stirring blade.The setting of stirring structure can cause to send out to avoid strainer and liquid level accumulated substance
Ferment is not uniform enough.
Preferably, the end of the stirring blade is equipped with the string bag that bottom end has hollow-out parts.The string bag can will sink to filter
Online substance picks up, while can capture the Grape Skin floated on liquid level, and hollow-out parts can allow these captured substances to pass through
It crosses with the string bag is out after string bag rotation a part, prevents the string bag from accumulating excessive substance and influencing working efficiency, simultaneously product
Certain work load can also be generated to stirring structure by tiring out too many substance.
Preferably, the edge of the hollow-out parts has elasticity.It can prevent substance from quickly leaving the string bag and again will not be
The residence time is too long in the string bag.
The invention has the following beneficial effects: the taste of more people in the case where guaranteeing lime-preserved egg flavor, is met, albumen is solidifying
Glue has elasticity and has levels, transitional good between every layer of gel, promotes the enjoyment of mouthfeel, and be able to ascend the nutrition of lime-preserved egg
Ingredient；The installation for fermenting of the liquid that salts down preparation, the setting of passway, water pump and spray head can prevent Grape Skin from floating on fermented feed liquid
Top, and the circulation of fermented feed liquid can be promoted, fermented more uniform, efficient, reduced the production cycle and make subsequent skin
Egg protein gel when secondary marinated makes good, the Ke Yiti of transitionality between protein gel general levels on the basis of rich in level
Mouthfeel is risen, strainer is set, can prevent Grape Skin, tealeaf residue, grape pip etc. from entering spray head and damage the operation of spray head.
Detailed description of the invention
Fig. 1 is the structural diagram of the present invention；
Fig. 2 is the structural schematic diagram of stirring blade.
Specific embodiment
Following is a specific embodiment of the present invention in conjunction with the accompanying drawings, technical scheme of the present invention will be further described,
However, the present invention is not limited to these examples.
Embodiment 1:
A kind of lime-preserved egg is made of the raw material for including following parts by weight: 85 parts of duck's egg, 30 parts of fresh tea leaf, and 35 parts of grape, yeast
1.5 parts, 6 parts of sodium hydroxide, 10 parts of dietary alkali, 8 parts of salt, EDTA0.3 parts, 11 parts of quick lime.
The production technology of above-mentioned lime-preserved egg includes the following steps: A), take fresh tea leaf and grape mix smash to pieces after be put into fermentation
In device, ferment at 42 DEG C 10d after addition yeast, obtains salt down liquid and filter residue after fermentation；B), by sodium hydroxide, edible
Alkali, salt, EDTA, quick lime are added in the water of 150 times of its total weight, stirring to being completely dissolved, adjust Ph 8.5~10.5 it
Between, obtain lye；C), it is put into layer overlay filter residue after one layer of duck's egg into lye, successively carries out, top layer's duck's egg is immersed in alkali
In liquid, 15d is impregnated at 30 DEG C；D), the obtained duck's egg of step C) is cleaned and is put into the liquid that salts down, the liquid that salts down submerges egg face, then 30
8d is impregnated at DEG C；E), clean up the obtained duck's egg of step D) to obtain lime-preserved egg.
Installation for fermenting prepared by the liquid that salts down in above-mentioned lime-preserved egg production as shown in Figure 1, including it is equipped with feed inlet 11 and discharge port
12 fermentation tank 1, the top in the fermentation tank 1 are equipped with spray head 13, and strainer 14 is equipped in the fermentation tank 1, described
Strainer 14 is located at 13 lower section of spray head, and the fermentation tank 1 is equipped with the passway 15 for being located at 14 lower section of strainer, described logical
Road junction 15 is connected with spray head 13, and water pump 2 is equipped between the spray head 13 and passway 15.Passway, water pump and spray head
Setting, can prevent Grape Skin from floating on the top of fermented feed liquid, and can promote the circulation of fermented feed liquid, ferment more equal
It is even, efficient, it reduces the production cycle and subsequent lime-preserved egg protein gel when secondary marinated is made on the basis of rich in level
It is transitional good between protein gel general levels, mouthfeel can be promoted, strainer is set, Grape Skin, tealeaf residue, grape pip can be prevented
The operation of spray head is damaged Deng spray head is entered.
Bottom in the fermentation tank 1 is equipped with nitrogen bubble machine 3.Nitrogen will not generate adverse effect to fermentation, be passed through
After nitrogen, on the one hand promotes the uniform of fermentation liquid, Grape Skin, tealeaf residue etc. on the other hand can be prevented to the blocking of strainer, added
The mixing of fast liquid up and down.
The nitrogen frothing machine 3 has multiple abscesses 31, and described abscess 31 is connected with the tracheae 32 set up.It can be with
Bubble is avoided to be inhaled into water pump.
The fermentation tank 1 is equipped with gas outlet 16.
The gas outlet 16 is equipped with one-way cock.Ambient atmos are avoided to enter in fermentation tank.
Embodiment 2:
A kind of lime-preserved egg is made of the raw material for including following parts by weight: 120 parts of duck's egg, 20 parts of fresh tea leaf, and 48 parts of grape, yeast
1.5 parts, 12 parts of sodium hydroxide, 5 parts of dietary alkali, 13 parts of salt, EDTA0.15 parts, 5 parts of quick lime, 8 parts of roseleaf.
The production technology of above-mentioned lime-preserved egg, includes the following steps: A), take fresh tea leaf, grape, roseleaf mixing smash to pieces after
It is put into installation for fermenting, ferment at 32 DEG C 18d after addition yeast, obtains salt down liquid and filter residue after fermentation；B), by hydroxide
Sodium, dietary alkali, salt, EDTA, quick lime are added in the water of 125 times of its total weight, and stirring adjusts Ph 8.5 to being completely dissolved
Between~10.5, lye is obtained；C), it is put into layer overlay filter residue after one layer of duck's egg into lye, successively carries out, top layer's duck's egg
It is immersed in lye, impregnates 25d at 20 DEG C；D), the obtained duck's egg of step C) is cleaned and is put into the liquid that salts down, the liquid that salts down submerges egg
8d is impregnated at face, then 20 DEG C；E), clean up the obtained duck's egg of step D) to obtain lime-preserved egg.
In in step C) and D), salts liquid down and lye submerged egg face 1.5cm or more.
Installation for fermenting prepared by the liquid that salts down in the above-mentioned lime-preserved egg production as shown in Fig. 1 to 2, including it is equipped with feed inlet 11 and discharging
The fermentation tank 1 of mouth 12, on the basis of embodiment 1 more preferably:
Further include agitating device 4, described agitating device 4 include be arranged in 1 side of fermentation tank stirring motor 41 and with
The agitating shaft 42 that the stirring motor 41 is connected and is arranged in the fermentation tank 1, the agitating shaft 42 are located at the strainer
14 tops, the agitating shaft 42 are equipped with stirring blade 421.The setting of stirring structure can accumulate object to avoid strainer and liquid level
Matter causes fermentation not uniform enough.
Embodiment 3:
A kind of lime-preserved egg is made of the raw material for including following parts by weight: 102 parts of duck's egg, 25 parts of fresh tea leaf, and 41 parts of grape, yeast 1
Part, 9 parts of sodium hydroxide, 7 parts of dietary alkali, 10 parts of salt, EDTA0.22 parts, 8 parts of quick lime, 5 parts of roseleaf.
The production technology of above-mentioned lime-preserved egg, includes the following steps: A), take fresh tea leaf, grape, roseleaf mixing smash to pieces after
It is put into installation for fermenting, ferment at 37 DEG C 14d after addition yeast, obtains salt down liquid and filter residue after fermentation；B), by hydroxide
Sodium, dietary alkali, salt, EDTA, quick lime are added in the water of 137 times of its total weight, and stirring adjusts Ph 8.5 to being completely dissolved
Between~10.5, lye is obtained；C), it is put into layer overlay filter residue after one layer of duck's egg into lye, successively carries out, top layer's duck's egg
It is immersed in lye, impregnates 20d at 25 DEG C；D), the obtained duck's egg of step C) is cleaned and is put into the liquid that salts down, the liquid that salts down submerges egg
11d is impregnated at face, then 25 DEG C；E), clean up the obtained duck's egg of step D) to obtain lime-preserved egg.
In in step C) and D), salts liquid down and lye submerged egg face 1.5cm or more.
Installation for fermenting prepared by the liquid that salts down in the above-mentioned lime-preserved egg production as shown in Fig. 1 to 2, including it is equipped with feed inlet 11 and discharging
The fermentation tank 1 of mouth 12, on the basis of embodiment 2 more preferably:
The end of the stirring blade 421 is equipped with the string bag 5 that bottom end has hollow-out parts 51.The object that the string bag can will be sunk on strainer
Matter picks up, while can capture the Grape Skin floated on liquid level, and hollow-out parts can allow these captured substances to pass through with net
It is out the string bag after pocket rotation a part, prevents the string bag from accumulating excessive substance and influencing working efficiency, while accumulating too many object
Matter can also generate certain work load to stirring structure.
Comparative example 1:
A kind of lime-preserved egg is made of the raw material for including following parts by weight: 85 parts of duck's egg, 30 parts of tealeaves, and 6 parts of sodium hydroxide, dietary alkali
10 parts, 8 parts of salt, EDTA0.3 parts, 11 parts of quick lime.
The production technology of above-mentioned lime-preserved egg includes the following steps: A), by tealeaves, sodium hydroxide, dietary alkali, salt, EDTA, life
Lime is added in the water of 150 times of its total weight, and to being completely dissolved, adjusting Ph is 12 for stirring, obtains lye；B), put into lye
Enter layer overlay filter residue after one layer of duck's egg, successively carries out, top layer's duck's egg is immersed in lye, impregnates 25d at 30 DEG C；C),
It cleans up the obtained duck's egg of step B) to obtain lime-preserved egg.
Comparative example 2:
A kind of lime-preserved egg is made of the raw material for including following parts by weight: 120 parts of duck's egg, 20 parts of fresh tea leaf, and 48 parts of grape, yeast
1.5 parts, 20 parts of sodium hydroxide, 15 parts of dietary alkali, 13 parts of salt, EDTA0.15 parts, 5 parts of quick lime.
The production technology of above-mentioned lime-preserved egg, includes the following steps: A), take fresh tea leaf, grape mixing smash to pieces after yeast is added
Ferment at 32 DEG C 18d afterwards, obtains salt down liquid and filter residue after fermentation；B), by sodium hydroxide, dietary alkali, salt, EDTA, life
Lime is added in the water of 125 times of its total weight, and stirring adjusts Ph between 8.5~10.5, obtain lye to being completely dissolved；C),
It is put into duck's egg into lye, impregnates 25d at 20 DEG C；D), the obtained duck's egg of step C) is cleaned and is put into the liquid that salts down, the liquid that salts down leaching
Do not have egg face, impregnates 8d at 20 DEG C；E), clean up the obtained duck's egg of step D) to obtain lime-preserved egg.
In in step C) and D), salts liquid down and lye submerged egg face 1.5cm or more.
Taste smell is carried out by the lime-preserved egg that obtains to above-described embodiment 1-3 and comparative example 1-2, albumen elasticity carries out pair
Than wherein ammonia, hydrogen sulfide use ammonia by being put into the closed environment of 1L after cutting 20 duck's egg decladdings after one minute
Detector and H2S detector detect it, as shown in the table:
As can be seen from the above table, the lime-preserved egg using embodiment 1-3 formula and method production is equal in taste, smell and albumen elasticity
Better than the lime-preserved egg of comparative example 1-2 production, by detecting ammonia and hydrogen sulfide, the ammonia that the lime-preserved egg of embodiment 1-3 production evaporates
Gas and hydrogen sulfide are fewer than the lime-preserved egg produced in comparative example 1-2.
Specific embodiment described herein is only an example for the spirit of the invention.The neck of technology belonging to the present invention
The technical staff in domain can make various modifications or additions to the described embodiments or replace by a similar method
In generation, however, it does not deviate from the spirit of the invention or beyond the scope of the appended claims.
Claims (10)
1. a kind of lime-preserved egg, which is characterized in that be made of the raw material for including following parts by weight: 85~120 parts of duck's egg, fresh tea leaf 20
~30 parts, 35~48 parts of grape, 0.5~1.5 part of yeast, 6~12 parts of sodium hydroxide, 5~10 parts of dietary alkali, 8~13 parts of salt,
EDTA0.15~0.3 part, 5~11 parts of quick lime.
2. a kind of lime-preserved egg according to claim 1, it is characterised in that: further include 5~12 parts of roseleaf.
3. a kind of lime-preserved egg production technology as described in claim 1, which comprises the steps of:
A), take fresh tea leaf and grape mix smash to pieces after be put into installation for fermenting, be added after yeast and ferment 10 at 32~42 DEG C
~18d obtains salt down liquid and filter residue after fermentation；
B), sodium hydroxide, dietary alkali, salt, EDTA, quick lime are added in the water of 125~150 times of its total weight, stirring is extremely
It is completely dissolved, adjusts Ph between 8.5~10.5, obtain lye；
C), it is put into layer overlay filter residue after one layer of duck's egg into lye, successively carries out, top layer's duck's egg is immersed in lye,
15~25d is impregnated at 20~30 DEG C；
D), the obtained duck's egg of step C) is cleaned and is put into the liquid that salts down, the liquid that salts down submerge egg face, then 20~30 DEG C at impregnate 8~
15d；
E), clean up the obtained duck's egg of step D) to obtain lime-preserved egg.
4. a kind of lime-preserved egg production technology according to claim 3, it is characterised in that: step A) in, also add in installation for fermenting
Enter the roseleaf smashed to pieces.
5. a kind of lime-preserved egg production technology according to claim 3, it is characterised in that: in step C) and D), salt down liquid and alkali
Liquid submerged egg face 1.5cm or more.
6. the installation for fermenting for the liquid preparation that salts down in a kind of lime-preserved egg production as claimed in claim 3, which is characterized in that including be equipped with into
The fermentation tank (1) of material mouth (11) and discharge port (12), the top in the fermentation tank (1) are equipped with spray head (13), the hair
Strainer (14) are equipped in fermentation tank body (1), the strainer (14) is located at below the spray head (13), and the fermentation tank (1) is equipped with
Passway (15) below the strainer (14), the passway (15) are connected with spray head (13), the spray head (13)
Water pump (2) are equipped between passway (15).
7. the installation for fermenting for the liquid preparation that salts down in a kind of lime-preserved egg production according to claim 6, it is characterised in that: the fermentation
Bottom in tank body (1) is equipped with nitrogen bubble machine (3).
8. the installation for fermenting according to claim 6 or 7 for the liquid preparation that salts down in lime-preserved egg production, it is characterised in that: described
Fermentation tank (1) is equipped with gas outlet (16).
9. the installation for fermenting for the liquid preparation that salts down in a kind of lime-preserved egg production according to claim 6, it is characterised in that: further include stirring
Mix device (4), described agitating device (4) include setting the fermentation tank (1) side stirring motor (41) and with it is described
The agitating shaft (42) that stirring motor (41) is connected and is arranged in the fermentation tank (1), the agitating shaft (42) are located at described
Above strainer (14), the agitating shaft (42) is equipped with stirring blade (421).
10. the installation for fermenting for the liquid preparation that salts down in a kind of lime-preserved egg production according to claim 9, it is characterised in that: described to stir
The end for mixing blade (421) is equipped with the string bag (5) that bottom end has hollow-out parts (51).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112774304A (en) * | 2020-12-31 | 2021-05-11 | 路宏兴 | Inorganic heavy metal ion adsorption material and preparation method thereof |
| CN113243495A (en) * | 2021-05-24 | 2021-08-13 | 浙江工业大学 | Salty eggs containing tannic acid and preparation method thereof |
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| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
| CN206970599U (en) * | 2017-07-25 | 2018-02-06 | 昆明佰佳益康生物科技有限公司 | A kind of return stirring fermentation tank |
| CN108102852A (en) * | 2018-02-27 | 2018-06-01 | 福建福清兴龙酒业有限公司 | A kind of brewing fermentation device |
| CN108208626A (en) * | 2017-11-20 | 2018-06-29 | 枣阳千里香食品有限公司 | A kind of fragrance of osmanthus egg and preparation method thereof |
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| CN101878926A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Preserved egg and preparation method |
| CN102150889A (en) * | 2011-03-09 | 2011-08-17 | 四川省三台县智华食品有限公司 | Production method of preserved duck egg |
| CN102894400A (en) * | 2012-10-15 | 2013-01-30 | 湖北神丹健康食品有限公司 | Preserving solution for making gingko-flavor preserved eggs and preparation method thereof |
| CN106235070A (en) * | 2016-09-24 | 2016-12-21 | 王德 | A kind of spices are replenished the calcium preserved egg |
| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
| CN206970599U (en) * | 2017-07-25 | 2018-02-06 | 昆明佰佳益康生物科技有限公司 | A kind of return stirring fermentation tank |
| CN108208626A (en) * | 2017-11-20 | 2018-06-29 | 枣阳千里香食品有限公司 | A kind of fragrance of osmanthus egg and preparation method thereof |
| CN108102852A (en) * | 2018-02-27 | 2018-06-01 | 福建福清兴龙酒业有限公司 | A kind of brewing fermentation device |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112774304A (en) * | 2020-12-31 | 2021-05-11 | 路宏兴 | Inorganic heavy metal ion adsorption material and preparation method thereof |
| CN113243495A (en) * | 2021-05-24 | 2021-08-13 | 浙江工业大学 | Salty eggs containing tannic acid and preparation method thereof |
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