CN110353196A - The pickling process and product of gold stream heart "Thousand year old" duck eggs - Google Patents
The pickling process and product of gold stream heart "Thousand year old" duck eggs Download PDFInfo
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- CN110353196A CN110353196A CN201910794048.7A CN201910794048A CN110353196A CN 110353196 A CN110353196 A CN 110353196A CN 201910794048 A CN201910794048 A CN 201910794048A CN 110353196 A CN110353196 A CN 110353196A
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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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Abstract
The invention discloses the pickling process and product of a kind of gold stream heart "Thousand year old" duck eggs, using a kind of pickling liquid, parts by weight shared by each component in the pickling liquid are as follows: 2 parts of black tea, 4 parts of edible salt, 4-5 parts of sodium hydroxide, 3 parts of zinc sulfate, 1.5 parts of copper sulphate, remaining is water.Process route include: FRESH DUCK EGGS-pre-process-enter cylinder-ingredient-material filling it is marinated-go out cylinder after-ripening-finished product.Its material filling curing condition is that sealing is protected from light marinated 16d-20d at 8-15 DEG C, goes out cylinder after-ripening condition to be placed at room temperature for 12 days after clean dry in the shade.The present invention obtains that sensory evaluation is higher, qualification rate is high, unleaded by the research to the low lead and yellow-collation preserved egg process technique in Sansui, the low high-quality gold stream heart "Thousand year old" duck eggs of copper zinc-rich.
Description
Technical field
The present invention relates to food pickling process technical fields, concretely relate to a kind of salting down for gold stream heart "Thousand year old" duck eggs
Technique processed and product.
Background technique
Duck's egg is the important foodstuffs of China resident, the traditional food of even more southern resident.Lime-preserved egg is as duck's egg converted products
It has a long history in China, processing method and simple process are easy to operate, and good appearance, unique flavor, full of nutrition
And it is on sale throughout domestic and international.However for lime-preserved egg always based on blackish green, dark brown, color is pitch-dark for a long time, is often talked abusively in " black dull food
Product ".And tradition lime-preserved egg alkali content is higher, rotten head phenomenon easily occurs, excessive edible influence gastric digestion environment does not meet the modern times
Healthy consumption theory；Lime-preserved egg color is poor simultaneously, in blackish green, it is not easy to consumer be allowed to be received.Therefore, to lime-preserved egg flavor color
Pool is studied with gel-forming, is developed the lime-preserved egg new product rich in modern healthy green consumption theory, is disappeared to adapt to mainstream
Take requirement of the group to organoleptic qualities such as lime-preserved egg color, smell and taste, is necessary.
In Chinese patent literature, one kind being disclosed by the 201811562643.X that Fujian Yasao Food Co., Ltd. applies
The manufacture craft of lime-preserved egg, comprising the following steps: (1) clean；(2) marinating is handled；(3) the marinated processing of lime-preserved egg: a. configuration
Preserved egg egg pickling liquid；It b. will be in the preserved egg egg pickling liquid in step (2) treated egg is immersed in operation a；(4) cleaning treatment；
(5) Cotton seeds: by step (4), treated that egg feeding device carries out that material mud drum wraps up in standing 4~7 days.The program is made
The lime-preserved egg of work is free of lead, and included flavor and saline taste, condition and mouthfeel are all good.By Anhui my family field ecological agriculture Co., Ltd
The 201810366128.8 of application disclose a kind of preparation method of lime-preserved egg, include the following steps: (1) cleaning treatment, (2) salt
The marinated processing of water, the marinated processing of (3) lime-preserved egg, (4) cleaning treatment.This solution provides a kind of special method for preparing preserved eggs,
The producing efficiency for effectively raising lime-preserved egg improves the eating mouth feel and nutritive value of lime-preserved egg.
Domestic and foreign scholars had carried out a large amount of research to preserved egg process technique, lead-free technology in recent years, to promotion lime-preserved egg
Science production played important role.But it lays particular emphasis on research and application to lead-free preserved egg, it is intended to which it is a kind of suitable to find
Substitute replaces lead oxide, and more weak about the mechanism study that preserved egg process is formed, and lacks to lime-preserved egg gelation mechanism
Elaborate and lime-preserved egg color formed mechanism study.
Lead-free preserved egg on current market mostly uses clear material method, is equipped with a certain concentration sodium hydroxide, salt, copper sulphate, sulphur
The pickling liquid of sour zinc and tea dust is pickled.Lime-preserved egg it is marinated in, the concentration (basicity) of sodium hydroxide plays a crucial role,
The improper failure that will lead to preserved egg process of the concentration of sodium hydroxide.If the concentration of alkali is excessive in feed liquid, and action time is too long,
The albumen then solidified can become liquid again, be commonly called as " alkali wound ".Basicity in feed liquid is too small, less serious case's lime-preserved egg long ripening,
Severe one albumen does not solidify, it is difficult to form good appearance character and flavor.
Metallic compound promotes the infiltration of NaOH and the solidification of albumen.There is research to think the seepage velocity and metal of lye
The electrically charged power of ion, the penetration of monovalention is stronger than divalent, divalent it is stronger than trivalent, if electrically it is equal, seep
Depending on saturating power is with ionic size.
Marinated temperature is to influence one of the key factor of lime-preserved egg quality.After feed liquid formula determines, temperature is higher, OHOneTo
Seepage velocity is faster in egg, and infiltration capacity is also bigger, can effectively shorten " the making the clear phase " of lime-preserved egg, promotes egg white solidification.But when temperature
Du Taigao, OHOneSeepage velocity is too fast, makes OH in egg whiteOneContent is higher, causes the protein solidified to be degraded, aquation, thus
Gel strength constantly declines, and causes rotten head or completely liquefaction.Marinated temperature influences the color in lime-preserved egg forming process aobvious simultaneously
It writes.
Summary of the invention
It is an object of the invention to provide the pickling process and product of a kind of gold stream heart "Thousand year old" duck eggs, to overcome prior art egg
OH in clearOneRotten head problem caused by content is higher, while improving traditional lime-preserved egg original local flavor color, using unleaded pickling process,
Consumer is greatly improved to the acceptance of lime-preserved egg.
The present invention is implemented as follows:
A kind of pickling process of gold stream heart "Thousand year old" duck eggs includes following component in the pickling liquid using a kind of pickling liquid:
Black tea, edible salt, sodium hydroxide, zinc sulfate, copper sulphate.
Specifically, parts by weight shared by each component in the pickling liquid are as follows: 2 parts of black tea, 4 parts of edible salt, sodium hydroxide 4-5
Part, 3 parts of zinc sulfate, 1.5 parts of copper sulphate, remaining is water.
Further, it is cooling to include the following steps: that a. takes part pure water to cook black tea end for the preparation method of the pickling liquid
It is filtered afterwards with double gauze；Water intaking is filtered after cooking black tea cooling with double gauze, and b. separately takes part pure water, in parts by weight
It is gradually added after equivalent edible salt, sodium hydroxide, zinc sulfate, sulfuric acid copper dissolution to mix with tea liquid obtained by a and stands overnight mistake again
Filter obtains pickling liquid.
Further, which includes the following steps: that FRESH DUCK EGGS pre-processes；Enter cylinder；Ingredient；Material filling is marinated；Cylinder after-ripening out；
Finished product；Wherein, the ingredient is to configure pickling liquid according to FRESH DUCK EGGS weight, and ratio is egg size: liquid weight=9:8.
Further, material filling curing condition is that sealing is protected from light marinated 16d-20d at 8-15 DEG C, and going out cylinder after-ripening condition is
It cleans and is placed at room temperature for 12 days after drying in the shade.
Compared with prior art, the present invention obtains sensory evaluation by the research to the low lead and yellow-collation preserved egg process technique in Sansui
It is higher, qualification rate is high, unleaded, the low high-quality gold stream heart "Thousand year old" duck eggs of copper zinc-rich.
Detailed description of the invention
Process flow chart Fig. 1 of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description.
Using Sansui duck's egg as raw material, effect of the different curing conditions in lime-preserved egg is marinated is probed into, low lead and yellow-collation lime-preserved egg is carried out and salts down
The screening of preparation.Low lead and yellow-collation preserved egg pickling agent is probed into the texture characteristic of lime-preserved egg gel, protein structure and egg white and yolk
The affecting laws of color variation.On this basis, optimize to obtain the optimal processing technology of yellow duck lime-preserved egg by orthogonal experiment.Most
The analysis for carrying out volatile flavor component to the product under optimal fabrication process condition afterwards measures, and probes into yellow duck lime-preserved egg color wind
The modern crafts regulatory mechanism of the qualities such as taste.
As shown in Figure 1, process route of the invention include: FRESH DUCK EGGS-pre-process-enter cylinder-ingredient-material filling it is marinated-
Cylinder after-ripening-finished product out.
Specific step is as follows:
A. pre-process: FRESH DUCK EGGS (fresh egg in 7 days postpartum) select removal bad egg after clean dry.
B. enter cylinder: being placed into salable be protected from light in tank after the weighing of pretreated FRESH DUCK EGGS.
C. pickling liquid, egg size: liquid weight=9:8 ingredient: are configured according to FRESH DUCK EGGS weight.In pickling liquid, 2 parts of black tea, eat
4 parts of salt, 4 parts -5 parts of sodium hydroxide, 3 parts of zinc sulfate, 1.5 parts of copper sulphate, remaining is water.Preparation method is such that measure suitable
It is filtered after boiling black tea is cooling with double gauze, separately measures water appropriate and be gradually added equivalent edible salt, sodium hydroxide, sulphur
It mixes to stand overnight with black tea liquid after sour zinc, sulfuric acid copper dissolution and pickling liquid is obtained by filtration again.Specifically, such as 500g FRESH DUCK EGGS
562ml pickling liquid is needed to configure, cold filtration obtains a liquid after taking 300ml pure water addition 11.2g black tea to cook, and takes 200ml pure
The configurations such as water purification and sodium hydroxide obtain b liquid, ab mixing constant volume to 562ml.
D. material filling is marinated: pickling liquid being poured into cylinder described in b, sealing is protected from light marinated 16d-20d at 10 DEG C.
E. go out cylinder after-ripening: taken out after the completion of marinated clean it is In Shade dry, be placed at room temperature for waiting product after-ripening in 12 days
(i.e. yolk further solidifies).
Its sensory evaluation of obtained product is that eggshell cleans completely without obvious black splotch, has obvious vibratory sense, does not stick shell
Tack-free, egg body full-color is uniform, and golden yellow transparent glossy, preserved egg is obvious, has the due smell of lime-preserved egg and flavour, is no different
Taste, gained lime-preserved egg organoleptic quality are outstanding.Lead content is to be not detected, copper content 7.61mg/kg, Zn content 35.24mg/kg,
Qualification rate is 100%, meets the sense organ and pollutants in food limitation requirement of top grade lime-preserved egg in 9694 lime-preserved egg of national standard GB/T.
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art,
It is still possible to modify the technical solutions described in the foregoing embodiments, or part of technical characteristic is carried out etc.
With replacement, all within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection scope of invention.
Claims (6)
1. a kind of pickling process of gold stream heart "Thousand year old" duck eggs, it is characterised in that: use a kind of pickling liquid, include in the pickling liquid
Following component: black tea end, edible salt, sodium hydroxide, zinc sulfate, copper sulphate.
2. the pickling process of gold stream heart "Thousand year old" duck eggs according to claim 1, it is characterised in that: each group in the pickling liquid
Parts by weight shared by point are as follows: 2 parts of black tea end, 4 parts of edible salt, 4-5 parts of sodium hydroxide, 3 parts of zinc sulfate, 1.5 parts of copper sulphate,
Yu Weishui.
3. the pickling process of gold stream heart "Thousand year old" duck eggs according to claim 2, it is characterised in that the preparation of the pickling liquid
Method includes the following steps: to be filtered after a. takes part pure water to cook the cooling of black tea end with double gauze；B. separately take part pure
Water mixes after being gradually added equivalent edible salt, sodium hydroxide, zinc sulfate, sulfuric acid copper dissolution in parts by weight with tea liquid obtained by a step
Conjunction is stood overnight is obtained by filtration pickling liquid again.
4. the pickling process of gold stream heart "Thousand year old" duck eggs according to claim 3, it is characterised in that the technique includes as follows
Step: FRESH DUCK EGGS pretreatment；Enter cylinder；Ingredient；Material filling is marinated；Cylinder after-ripening out；Finished product；Wherein, the ingredient is according to FRESH DUCK EGGS
Weight configures pickling liquid, and ratio is egg size: liquid weight=9:8.
5. the pickling process of gold stream heart "Thousand year old" duck eggs according to claim 4, it is characterised in that: its material filling curing condition
It is that sealing is protected from light marinated 16d-20d at 8-15 DEG C, goes out cylinder after-ripening condition to be placed at room temperature for 12 days after clean dry in the shade.
6. a kind of marinated obtained gold stream heart "Thousand year old" duck eggs product of technique as described in claim 1-5.
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| CN201910794048.7A CN110353196A (en) | 2019-08-27 | 2019-08-27 | The pickling process and product of gold stream heart "Thousand year old" duck eggs |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973514A (en) * | 2019-12-05 | 2020-04-10 | 湖北省农业科学院畜牧兽医研究所 | Preserved egg efficient automatic pickling and feed liquid copper ion concentration real-time monitoring equipment and preserved egg processing method |
| CN114504082A (en) * | 2022-02-09 | 2022-05-17 | 辽宁鑫金家禽养殖有限公司 | Processing liquid for preserved eggs without black spots and preparation process thereof |
| CN114532498A (en) * | 2022-02-17 | 2022-05-27 | 辽宁鑫金家禽养殖有限公司 | Powdery lead-free preserved egg stabilizer and preparation process thereof |
| CN115777880A (en) * | 2022-10-31 | 2023-03-14 | 梁枫 | Method for making preserved eggs |
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| CN104783220A (en) * | 2015-04-16 | 2015-07-22 | 江苏中农生物科技有限公司 | Preserving processing method for low-alkaline flavored salt preserved eggs |
| CN109717409A (en) * | 2019-03-20 | 2019-05-07 | 贵州大学 | Compounding curing agent and its method for salting for the low sheet lead egg in Sansui |
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| CN104783220A (en) * | 2015-04-16 | 2015-07-22 | 江苏中农生物科技有限公司 | Preserving processing method for low-alkaline flavored salt preserved eggs |
| CN109717409A (en) * | 2019-03-20 | 2019-05-07 | 贵州大学 | Compounding curing agent and its method for salting for the low sheet lead egg in Sansui |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973514A (en) * | 2019-12-05 | 2020-04-10 | 湖北省农业科学院畜牧兽医研究所 | Preserved egg efficient automatic pickling and feed liquid copper ion concentration real-time monitoring equipment and preserved egg processing method |
| CN110973514B (en) * | 2019-12-05 | 2023-04-07 | 湖北省农业科学院畜牧兽医研究所 | Preserved egg efficient automatic pickling and feed liquid copper ion concentration real-time monitoring equipment and preserved egg processing method |
| CN114504082A (en) * | 2022-02-09 | 2022-05-17 | 辽宁鑫金家禽养殖有限公司 | Processing liquid for preserved eggs without black spots and preparation process thereof |
| CN114504082B (en) * | 2022-02-09 | 2024-02-02 | 辽宁鑫金家禽养殖有限公司 | Preserved egg processing liquid without black spots and preparation process thereof |
| CN114532498A (en) * | 2022-02-17 | 2022-05-27 | 辽宁鑫金家禽养殖有限公司 | Powdery lead-free preserved egg stabilizer and preparation process thereof |
| CN115777880A (en) * | 2022-10-31 | 2023-03-14 | 梁枫 | Method for making preserved eggs |
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