CN110810749B - Processing method for reducing black circles of salted eggs - Google Patents
Processing method for reducing black circles of salted eggs Download PDFInfo
- Publication number
- CN110810749B CN110810749B CN201911139570.8A CN201911139570A CN110810749B CN 110810749 B CN110810749 B CN 110810749B CN 201911139570 A CN201911139570 A CN 201911139570A CN 110810749 B CN110810749 B CN 110810749B
- Authority
- CN
- China
- Prior art keywords
- pickling
- feed liquid
- fresh
- eggs
- curing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 75
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 91
- 238000005554 pickling Methods 0.000 claims abstract description 81
- 238000001914 filtration Methods 0.000 claims abstract description 44
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 238000001179 sorption measurement Methods 0.000 claims abstract description 16
- 238000001728 nano-filtration Methods 0.000 claims abstract description 15
- 229920000742 Cotton Polymers 0.000 claims abstract description 11
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 11
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 11
- 230000001502 supplementing effect Effects 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 5
- 235000020188 drinking water Nutrition 0.000 claims abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 40
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 32
- DSAJWYNOEDNPEQ-UHFFFAOYSA-N barium atom Chemical compound [Ba] DSAJWYNOEDNPEQ-UHFFFAOYSA-N 0.000 claims description 20
- 229910052788 barium Inorganic materials 0.000 claims description 19
- 229910052742 iron Inorganic materials 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 239000004155 Chlorine dioxide Substances 0.000 claims description 16
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 16
- 239000004743 Polypropylene Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000004064 recycling Methods 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000006004 Quartz sand Substances 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 claims description 4
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 claims description 4
- 238000009298 carbon filtering Methods 0.000 claims description 4
- -1 polypropylene Polymers 0.000 claims description 4
- 229920001155 polypropylene Polymers 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims 2
- 210000002969 egg yolk Anatomy 0.000 abstract description 29
- 238000012545 processing Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 description 21
- 108010000912 Egg Proteins Proteins 0.000 description 21
- 235000013345 egg yolk Nutrition 0.000 description 18
- 238000009938 salting Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- TZCXTZWJZNENPQ-UHFFFAOYSA-L barium sulfate Chemical compound [Ba+2].[O-]S([O-])(=O)=O TZCXTZWJZNENPQ-UHFFFAOYSA-L 0.000 description 6
- 238000011160 research Methods 0.000 description 6
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 4
- MBMLMWLHJBBADN-UHFFFAOYSA-N Ferrous sulfide Chemical compound [Fe]=S MBMLMWLHJBBADN-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 229910001422 barium ion Inorganic materials 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 210000003746 feather Anatomy 0.000 description 2
- 229910001448 ferrous ion Inorganic materials 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002957 persistent organic pollutant Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000012851 eutrophication Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000001095 inductively coupled plasma mass spectrometry Methods 0.000 description 1
- KAEAMHPPLLJBKF-UHFFFAOYSA-N iron(3+) sulfide Chemical compound [S-2].[S-2].[S-2].[Fe+3].[Fe+3] KAEAMHPPLLJBKF-UHFFFAOYSA-N 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F9/00—Multistage treatment of water, waste water or sewage
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/001—Processes for the treatment of water whereby the filtration technique is of importance
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/28—Treatment of water, waste water, or sewage by sorption
- C02F1/283—Treatment of water, waste water, or sewage by sorption using coal, charred products, or inorganic mixtures containing them
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/30—Treatment of water, waste water, or sewage by irradiation
- C02F1/32—Treatment of water, waste water, or sewage by irradiation with ultraviolet light
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/44—Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis
- C02F1/442—Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis by nanofiltration
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/44—Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis
- C02F1/444—Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis by ultrafiltration or microfiltration
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Water Supply & Treatment (AREA)
- Environmental & Geological Engineering (AREA)
- Hydrology & Water Resources (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method for reducing black circles of salted eggs. According to the processing method, edible salt is added into domestic drinking water or recycled pickling feed liquid is used for supplementing the edible salt, so that pickling feed liquid with 15-22% of edible salt content is prepared, and then the fresh eggs are pickled by the fresh pickling feed liquid or the recycled pickling feed liquid through the steps of medium filtration, active carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post adsorption and sterilization treatment by an ultraviolet sterilizer in sequence. The invention can greatly improve the quality of salted eggs after the pickling feed liquid is recycled for a plurality of times, and the obtained product is yellow, free of black rings, milky white in white and free of yolk oil exudation. The method provides good technical support for industrialized production of high-quality salted eggs by repeatedly and circularly processing high-salt pickling feed liquid.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method for reducing black circles of salted eggs.
Background
The annual output of the fresh duck eggs in China is 300 ten thousand tons or more, and the fresh duck eggs are mainly used for processing due to the heavy fishy smell, wherein salted eggs are main products for processing the fresh duck eggs in China, occupy a considerable specific gravity in the processing industry of livestock products in China, and are also one of main commodities of livestock product export in China. The conventional high-salt pickling process is mainly adopted in the current salted egg processing method, and belongs to a pollution type process, and the high-salt pickling feed liquid generated after the salted egg is produced is used as production wastewater. Because of the high cost of the high-salt wastewater treatment, most of the high-salt pickling feed liquid is not recycled and is even directly discharged, so that a large amount of salt and water resources are wasted, and more importantly, serious salinization and eutrophication pollution are caused to surrounding soil and water body, and ecological environment is destroyed.
In order to solve the technical problem of recycling of the high-salt curing liquid, recycling of the high-salt curing liquid is realized, the prior research of Chinese patent application No. CN201710984218.9, namely the method for recycling the curing liquid of the salted eggs and circularly processing the salted eggs, discloses a recycling treatment process of the high-salt curing liquid of the salted eggs and a method for circularly processing the salted eggs by recycling the curing liquid of the salted eggs, solves the key technical problem of recycling of the curing liquid, and main quality indexes of the salted eggs after 5 times of recycling all reach the national safety standard requirements. However, through 2 years of production application, we found that the black circle rate of salted egg yolk has a tendency to rise after the pickling liquid is recycled for a plurality of times. The salted egg yolk black circle refers to a dark color layer or a black color layer formed at the interface of yolk and albumen of a salted egg product, and systematic experimental analysis by an applicant shows that the main components of the black layer substance consist of ferrous sulfide, ferric sulfide, barium sulfate and the like, which are obviously different from the main components of ferrous sulfide reported in the prior literature. The production is mainly caused by that sulfur-containing amino acid in salted egg is degraded to produce hydrogen sulfide, and the hydrogen sulfide reacts with ferrous ion and barium ion in salted egg to produce chemical substances such as ferrous sulfide, barium sulfate and the like. The yolk black circle does not influence the quality safety of the product, but seriously influences the appearance quality, causes false marks of 'bad eggs' of salted eggs for consumers, and seriously influences sales of the salted eggs.
In order to overcome the technical defect of yolk black rings, the application provides a processing method for reducing the yolk black rings, which can greatly improve the quality of salted eggs after the pickling liquid is recycled for a plurality of times, and the obtained product is yolk, pine sand, oil and yellow, has no black rings, is opalescent in white and has no yolk oil exudation. The method provides good technical support for industrialized production of high-quality salted eggs by repeatedly and circularly processing high-salt pickling feed liquid.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides a processing method for reducing black circles of salted eggs.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a processing method for reducing black circles of salted eggs comprises the following steps:
(1) And (3) cleaning pretreatment: cleaning and airing fresh eggs;
(2) Pickling salted eggs: curing the fresh eggs in the step (1) by using fresh curing liquid or circulating curing liquid;
the preparation method of the fresh pickling feed liquid comprises the following steps: firstly, adding 15-22% of edible salt into living drinking water according to the mass ratio, and dissolving and uniformly mixing to obtain a saline solution; secondly, sequentially performing medium filtration, active carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post adsorption and sterilization treatment by an ultraviolet sterilizer on the saline solution to obtain fresh pickling feed liquid;
the preparation method of the circulating pickling feed liquid comprises the following steps: firstly, recycling used pickling feed liquid, supplementing edible salt, and preparing pickling feed liquid with 15-22% of edible salt content; secondly, sequentially performing medium filtration, active carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post adsorption and sterilization treatment by an ultraviolet sterilizer on the pickling feed liquid; finally, sterilizing the pickling feed liquid;
(3) Cleaning, airing and sterilizing.
According to the invention, the prior research is improved, on one hand, the preparation process of fresh pickling liquid can obviously reduce the elements iron and barium in the pickling liquid; on the other hand, the recycled pickling feed liquid is supplemented with edible salt, and then is subjected to treatment such as filtration, adsorption and sterilization, so that the problem of black circles of salted eggs caused by the reaction of hydrogen sulfide degraded by amino acid in salted eggs, ferrous ions and barium ions to generate ferrous sulfide and barium sulfate caused by the fact that the supplemented edible salt is newly brought into iron and barium elements can be avoided. The iron (mg/L) of the fresh pickling liquid and the circulating pickling liquid is less than or equal to 0.5, and the iron (mg/L) of the barium is less than or equal to 0.7; is obviously lower than 10-108mg/kg of iron element and 10-30mg/kg of barium element in edible salt.
The technical indexes of the fresh pickling feed liquid are as follows: COD (mg/L) is less than or equal to 15, ammonia nitrogen (mg/L) is less than or equal to 0.2, turbidity (nephelometric turbidity unit, NTU) is less than or equal to 5, iron (mg/L) is less than or equal to 0.5, and barium (mg/L) is less than or equal to 0.7.
The technical indexes of the circulating pickling feed liquid are as follows: COD (mg/L) is less than or equal to 15, ammonia nitrogen (mg/L) is less than or equal to 0.2, turbidity (nephelometric turbidity unit, NTU) is less than or equal to 5, iron (mg/L) is less than or equal to 0.5, and barium (mg/L) is less than or equal to 0.7.
Further, in the above processing method, the cleaning is to clean the fresh eggs with clear water containing 0.001-0.006% steady state chlorine dioxide for 1-3min. The invention can remove the dirt such as feather, excrement and the like on fresh eggs through the cleaning step, remove damaged eggs, and reduce the background content of raw material microorganisms and external organic pollutants.
Further, in the processing method, the filter element for filtering the medium is made of an acidic quartz sand material with the diameter of 0.2-1.0 mm; the filter element for filtering the activated carbon is made of a shell activated carbon material with the diameter of 0.1-0.5 mm; the pressure of the medium filtering or active carbon filtering treatment system is between 0.6 and 1.1 MPa; the filter element for PP cotton security filtration is made of 0.5-1 mu m polypropylene material; the ultrafiltration filter element is made of a PVC composite ultrafiltration membrane with the molecular weight cut-off of 6000-50000 MWCO; the nanofiltration filter element is made of a PVC composite nanofiltration membrane with the molecular weight cut-off of 100-300 MWCO; the post adsorption adopts a carbon rod filter core formed by compressing powdered activated carbon for adsorption filtration; the ultraviolet sterilizer adopts an ultraviolet pipeline sterilizer with the wavelength of 240-260 nm.
Further, in the processing method, when the fresh eggs are salted by the fresh salting liquid, the concentration of the effective chlorine dioxide in the salting process is kept at 0.1-0.15mg/L.
Further, in the processing method, when the circulating pickling feed liquid is used for pickling the fresh eggs, the effective chlorine dioxide concentration in the pickling process is kept at 0.1-0.15mg/L, edible acetic acid is added, the pH value of the pickling feed liquid is regulated to be 6.4-6.8, and after 15 days of pickling, acetic acid is added again, wherein the addition amount is 50-80g/100kg.
The invention can control the total bacterial colony number in the pickling process by controlling the concentration of chlorine dioxide.
Further, in the above processing method, the salted egg curing process specifically includes: placing the fresh eggs processed in the step (1) into a curing facility, covering the surfaces with hard plastic grids, adding fresh curing liquid or circulating curing liquid, compacting by using heavy objects, curing the curing liquid with a height of 2-10cm higher than that of the fresh eggs, and curing for 30-35d at 15-25 ℃ until the salted eggs are cured.
The pickling temperature of the invention has important influence on the black circles of the fresh eggs, and a great amount of experimental researches prove that the black circles of the fresh eggs are caused when the temperature is higher than the temperature range of the invention, the pickling time is increased when the temperature is lower than the temperature range of the invention, and the pickling efficiency is reduced.
Further, in the above processing method, the sterilization treatment in the step (3) is to perform back pressure sterilization for 20-30 minutes at 105-110 ℃.
The invention has the following technical characteristics:
1) According to the method, through the treatment of the steps of filtering and adsorbing the fresh pickling feed liquid and the like, the content of iron and barium in the fresh pickling feed liquid can be reduced, and the phenomenon of black circles of salted eggs can be reduced.
2) According to the invention, the iron and the barium in the circulating pickling feed liquid can be adjusted by adjusting the salt adding sequence of the circulating pickling feed liquid and the treatment of steps such as filtering and adsorbing, so that the black circle phenomenon of the salted eggs is reduced, the production cost is reduced, and the resource utilization rate of the recovered pickling feed liquid is improved.
3) The invention reasonably adjusts the process steps and the process parameters, the obtained salted egg product is yellow with yolk, pine sand and oil, no black ring is produced, the egg white is milky, no yolk oil is exuded, and the high-quality production is realized.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. It will be apparent that the described embodiments are some, but not all, embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without creative efforts, based on the described embodiments of the present invention belong to the protection scope of the present invention.
Unless defined otherwise, technical or scientific terms used in this disclosure should be given the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs.
Example 1
Preparation method of fresh pickling feed liquid
Step one: 18% edible salt is added into the domestic drinking water according to the mass ratio, and the salt solution is obtained by dissolving and uniformly mixing. The content of iron element in the edible salt in the used batch is 25.2436mg/kg and the content of barium element in the edible salt in the used batch is 12.8225mg/kg detected by ICP-MS.
Step two: and treating the brine solution by a circulating treatment system. Sequentially performing medium filtration, active carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post-adsorption and sterilization treatment by an ultraviolet sterilizer. Wherein, the filter element for filtering the medium is made of acidic quartz sand material with the diameter of 0.2-1.0 mm; the filter element for filtering the activated carbon is made of a shell activated carbon material with the diameter of 0.1-0.5 mm; the pressure of the medium filtering or active carbon filtering treatment system is between 0.6 and 1.1 MPa; the filter element for PP cotton security filtration is made of polypropylene material with the thickness of 0.5-1 mu m; the ultrafiltered filter element is made of PVC composite ultrafilter membrane with molecular weight cut-off of 6000-50000 MWCO; the nanofiltration filter core is made of PVC composite nanofiltration membrane with molecular weight cut-off of 100-300 MWCO; the post-adsorption adopts a carbon rod filter core formed by compressing powdered activated carbon for adsorption and filtration; the ultraviolet sterilizer adopts an ultraviolet pipeline sterilizer with the wavelength of 240-260 nm.
Example 2
Preparation method of circulating pickling feed liquid
Step one: and (3) recycling the used pickling feed liquid, supplementing edible salt, and preparing the pickling feed liquid with 18% of edible salt content.
Step two: sequentially performing medium filtration, active carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post adsorption and sterilization treatment by an ultraviolet sterilizer on the pickling feed liquid. Wherein, the filter element for filtering the medium is made of acidic quartz sand material with the diameter of 0.2-1.0 mm; the filter element for filtering the activated carbon is made of a shell activated carbon material with the diameter of 0.1-0.5 mm; the pressure of the medium filtering or active carbon filtering treatment system is between 0.6 and 1.1 MPa; the filter element for PP cotton security filtration is made of polypropylene material with the thickness of 0.5-1 mu m; the ultrafiltered filter element is made of PVC composite ultrafilter membrane with molecular weight cut-off of 6000-50000 MWCO; the nanofiltration filter core is made of PVC composite nanofiltration membrane with molecular weight cut-off of 100-300 MWCO; the post-adsorption adopts a carbon rod filter core formed by compressing powdered activated carbon for adsorption and filtration; the ultraviolet sterilizer adopts an ultraviolet pipeline sterilizer with the wavelength of 240-260 nm.
Step three: and (3) sterilizing the pickling feed liquid by using chlorine dioxide.
Example 3
A processing method for reducing black circles of salted eggs comprises the following steps:
(1) And (3) cleaning pretreatment: fresh eggs are washed for 1-3min by clean water containing 0.001-0.006% of steady-state chlorine dioxide, so that dirt such as feathers, excrement and the like on the fresh eggs can be removed, broken eggs are removed, the background content of raw material microorganisms and external organic pollutants is reduced, and then the fresh eggs are dried.
(2) Pickling salted eggs: placing the fresh eggs processed in the step (1) into a curing facility, covering the surfaces with hard plastic grids, adding the fresh curing liquid of the embodiment 1 or the circulating curing liquid of the embodiment 2, compacting by using a heavy object, curing the fresh eggs with the curing liquid being 2-10cm higher than the fresh eggs, and curing for 30-35d at 15-25 ℃ until the salted eggs are cured. Wherein, when fresh eggs are salted by fresh salting liquid, the concentration of the effective chlorine dioxide in the salting process is kept at 0.1-0.15mg/L; when the fresh eggs are salted by the circulating salting liquid, the effective chlorine dioxide concentration in the salting process is kept at 0.1-0.15mg/L, and edible acetic acid is added, the pH value of the salting liquid is regulated to be 6.4-6.8, and after 15 days of salting, acetic acid is added again, wherein the addition amount is 50-80g/100kg.
(3) Cleaning salted egg with drinking water, air drying, vacuum packaging, and back-pressure sterilizing at 105-110deg.C for 20-30 min.
Example 4
The change of the iron and barium metal elements in the first and second steps of the fresh pickling liquid in the example 1 is detected, and the results are shown in table 1.
Table 1: change of metal element of iron and barium before and after fresh pickling liquid treatment
The results show that: the iron and the barium in the pickling feed liquid are mainly derived from edible salt, and the content of the iron and the barium in the pickling feed liquid can be effectively reduced after the pickling feed liquid is treated by a circulating treatment system.
Example 5
The pickling liquid to be circularly treated in the embodiment 2 is to supplement the edible salt to 18% concentration and then circularly treat the edible salt to obtain the final circularly pickling liquid, and the iron and barium contents of the two modes of circularly treating and supplementing the edible salt are compared, and the results are shown in the table 2.
The result shows that the pickling feed liquid to be circularly treated is firstly supplemented with edible salt and then circularly treated, so that the iron and barium contents can be effectively reduced.
Table 2: influence of different salt supplementing modes of pickling feed liquid to be circularly treated on iron and barium content
EXAMPLE 6 influence of pickling liquid removal of barium and iron elements and chlorine dioxide Disinfection on egg yolk Black
500 salted eggs of different experimental groups are respectively taken, the number of salted eggs with yolk black circle phenomenon is recorded, the black circle rate is calculated, and the results are shown in tables 3 and 4. The results in the table 3 show that the black circles of egg yolk can be greatly reduced by removing the iron and barium elements from the pickling liquid and sterilizing the pickling liquid by adopting chlorine dioxide, and the black circle rate can be controlled within 1.0%. The results in Table 4 show that after the pickling liquid is sterilized by the concentration of 0.1-0.15mg/L of effective chlorine dioxide, the total number of bacterial colonies in the pickling liquid is obviously reduced in the pickling process, the generation of substances such as volatile basic nitrogen and hydrogen sulfide of egg white can be reduced, the rapid increase of the pH value of egg white can be inhibited, and the black circles of egg yolk can be inhibited.
Table 3: egg yolk black circle rate of different experimental groups
Table 4: effect of chlorine dioxide disinfection on the total number of Pickling feed liquid colonies
EXAMPLE 7 Effect of different pH curing solutions on egg yolk black circles
The results of research on the influence of curing feed liquid with different pH values on the black rings of egg yolk are shown in Table 5, and the results show that the pH value of the curing feed liquid is controlled to be 6.4-6.8, the black rings of egg yolk can be effectively reduced, and the black ring rate can be controlled to be within 1.0%.
Table 5: influence of pickling liquid with different pH values on black egg yolk
EXAMPLE 8 Effect of different curing temperatures on egg yolk black turns
The results of research on the influence of different curing temperatures on the egg yolk black circle are shown in Table 6, and the results show that the curing temperature is controlled to be 15-25 ℃, the egg yolk black circle can be effectively reduced, and the black circle rate can be controlled to be within 1.0%.
Table 6: influence of different curing temperatures on the black egg yolk
Example 9 Effect of different Sterilization modes on egg yolk black turns
The results of research on the influence of different sterilization modes on the egg yolk black circle are shown in Table 7, and the results show that the egg yolk black circle can be effectively reduced by controlling the sterilization temperature to 105-110 ℃ and the time to 20-30 min, and the black circle rate can be controlled within 1.0%.
Table 7: influence of different sterilization modes on yolk black circle
Therefore, the results of the comprehensive examples 1-9 show that the sequence and the parameter determination of each process step in the technical scheme provided by the application are determined through analysis experiments, so that the black circle phenomenon of salted egg yolk can be effectively reduced, and the black circle rate can be controlled within 1.0%.
The above description of the embodiments is only intended to assist in understanding the method of the invention and its core ideas. It should be noted that it will be apparent to those skilled in the art that various modifications and adaptations of the invention can be made without departing from the principles of the invention and these modifications and adaptations are intended to be within the scope of the invention as defined in the following claims.
Claims (6)
1. A processing method for reducing black circles of salted eggs is characterized by comprising the following steps:
(1) And (3) cleaning pretreatment: cleaning and airing fresh eggs;
(2) Pickling salted eggs: curing the fresh eggs in the step (1) by using fresh curing liquid or circulating curing liquid;
the preparation method of the fresh pickling feed liquid comprises the following steps: firstly, adding 15-22% of edible salt into living drinking water according to the mass ratio, and dissolving and uniformly mixing to obtain a saline solution; secondly, sequentially performing medium filtration, active carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post adsorption and sterilization treatment by an ultraviolet sterilizer on the saline solution to obtain fresh pickling feed liquid;
the preparation method of the circulating pickling feed liquid comprises the following steps: firstly, recycling used pickling feed liquid, supplementing edible salt, and preparing pickling feed liquid with 15-22% of edible salt content; secondly, sequentially performing medium filtration, active carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post adsorption and sterilization treatment by an ultraviolet sterilizer on the pickling feed liquid;
finally, carrying out chlorine dioxide disinfection on the pickling feed liquid, wherein the effective chlorine dioxide concentration in the pickling process is kept at 0.1-0.15mg/L when the fresh eggs are pickled by the fresh pickling feed liquid, the effective chlorine dioxide concentration in the pickling process is kept at 0.1-0.15mg/L when the fresh eggs are pickled by the circulating pickling feed liquid, and edible acetic acid is added, the pH value of the pickling feed liquid is regulated to be 6.4-6.8, and acetic acid is added again after 15 days of pickling, wherein the addition amount is 50-80g/100kg;
the technical indexes of the fresh pickling feed liquid are as follows: COD (mg/L) is less than or equal to 15, ammonia nitrogen (mg/L) is less than or equal to 0.2, turbidity (NTU) is less than or equal to 5, iron (mg/L) is less than or equal to 0.5, and barium (mg/L) is less than or equal to 0.7;
the technical indexes of the circulating pickling feed liquid are as follows: COD (mg/L) is less than or equal to 15, ammonia nitrogen (mg/L) is less than or equal to 0.2, turbidity (NTU) is less than or equal to 5, iron (mg/L) is less than or equal to 0.5, and barium (mg/L) is less than or equal to 0.7;
(3) Cleaning, airing and sterilizing.
2. The process of claim 1 wherein the washing is carried out by washing fresh eggs with clear water containing 0.001-0.006% steady state chlorine dioxide for 1-3min.
3. The processing method according to claim 1, wherein the filter element for filtering the medium is made of an acidic quartz sand material with the diameter of 0.2-1.0 mm; the filter element for filtering the activated carbon is made of a shell activated carbon material with the diameter of 0.1-0.5 mm; the pressure of the medium filtering or active carbon filtering treatment system is between 0.6 and 1.1 MPa; the filter element for PP cotton security filtration is made of 0.5-1 mu m polypropylene material; the ultrafiltration filter element is made of a PVC composite ultrafiltration membrane with the molecular weight cut-off of 6000-50000 MWCO; the nanofiltration filter element is made of a PVC composite nanofiltration membrane with the molecular weight cut-off of 100-300 MWCO; the post adsorption adopts a carbon rod filter core formed by compressing powdered activated carbon for adsorption filtration; the ultraviolet sterilizer adopts an ultraviolet pipeline sterilizer with the wavelength of 240-260 nm.
4. The processing method according to claim 1, wherein the salted egg curing process specifically comprises: placing the fresh eggs processed in the step (1) into a curing facility, covering the surfaces with hard plastic grids, adding fresh curing liquid or circulating curing liquid, compacting by using heavy objects, curing the curing liquid with a height of 2-10cm higher than that of the fresh eggs, and curing for 30-35d at 15-25 ℃ until the salted eggs are cured.
5. The process of claim 1, wherein the sterilization in step (3) is performed at 105-110 ℃ for 20-30 minutes.
6. The method of claim 1, wherein the salted egg black turns ratio obtained by the method is 1.0% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911139570.8A CN110810749B (en) | 2019-11-20 | 2019-11-20 | Processing method for reducing black circles of salted eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911139570.8A CN110810749B (en) | 2019-11-20 | 2019-11-20 | Processing method for reducing black circles of salted eggs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110810749A CN110810749A (en) | 2020-02-21 |
| CN110810749B true CN110810749B (en) | 2023-05-09 |
Family
ID=69557189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911139570.8A Active CN110810749B (en) | 2019-11-20 | 2019-11-20 | Processing method for reducing black circles of salted eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810749B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251321B (en) * | 2022-06-22 | 2023-10-24 | 天津蓟州齐泰食品有限公司 | Auxiliary agent for inhibiting black circles of sesame paste egg yolk, pickling method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5869297A (en) * | 1990-03-23 | 1999-02-09 | Archer Daniels Midland Company | Nanofiltration process for making dextrose |
| AU2006252216A1 (en) * | 2002-05-02 | 2007-01-18 | City Of Long Beach | Two stage nanofiltration seawater desalination system |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948811B (en) * | 2011-12-16 | 2013-11-06 | 华中农业大学 | Method for improving quality of salted eggs |
| CN107865335A (en) * | 2017-10-18 | 2018-04-03 | 凤台县靳氏禽业有限公司 | A kind of method for controlling Salted duck egg yolk that black circle occurs |
| CN108002609B (en) * | 2017-10-20 | 2020-10-30 | 杭州市农业科学研究院 | Method for recovering salted egg pickling feed liquid and circularly processing salted eggs |
| CN109090497A (en) * | 2018-07-23 | 2018-12-28 | 关兵 | A method of nitrite in salted egg is dispelled using high-quality green tea |
| CN109480212A (en) * | 2018-11-12 | 2019-03-19 | 天津科技大学 | A kind of marinated auxiliary agent and its method for salting for inhibiting salted egg's yolk black circle to generate |
-
2019
- 2019-11-20 CN CN201911139570.8A patent/CN110810749B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5869297A (en) * | 1990-03-23 | 1999-02-09 | Archer Daniels Midland Company | Nanofiltration process for making dextrose |
| AU2006252216A1 (en) * | 2002-05-02 | 2007-01-18 | City Of Long Beach | Two stage nanofiltration seawater desalination system |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110810749A (en) | 2020-02-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101297673B (en) | Method for processing fish collagen oligopeptide | |
| CN101391844B (en) | Salting pickled vegetable brine recovery technique | |
| RU2484892C2 (en) | Method and apparatus for producing sorbent, mainly for removing arsenic from drinking water | |
| Igwegbe et al. | Treatment technologies for bakers’ yeast production wastewater | |
| CN108002609B (en) | Method for recovering salted egg pickling feed liquid and circularly processing salted eggs | |
| CN110810749B (en) | Processing method for reducing black circles of salted eggs | |
| CN107364998B (en) | Treatment process of medium-concentration organic industrial wastewater | |
| CN104086036B (en) | A kind of method for treating water | |
| CN108083452B (en) | Heterotrophic and sulfur autotrophic integrated solid-phase denitrification system for treating high-nitrate water body | |
| CN107651789A (en) | Scrape the production technology of water in a kind of Da Bie Mountain area | |
| CN109665667A (en) | A kind of nylon66 fiber cord fabric wastewater deep treatment process | |
| He et al. | Resource recovery and valorization of food wastewater for sustainable development: An overview of current approaches | |
| CN105347606B (en) | A kind of Methanol Protein waste water treatment process | |
| CN108083450B (en) | Complexing agent for rare earth wastewater | |
| CN113321318B (en) | Method for improving efficiency of clay in treating harmful algal blooms based on microbial composite modification | |
| CN113136409B (en) | Preparation method of food-grade low-salinity ocean fish oligopeptide | |
| CN101157911A (en) | Method for preparing food-level catalase by abstraction process | |
| CN113215216A (en) | Industrial production method for preparing oyster peptide by enzyme method | |
| KR101214371B1 (en) | Treatment method of wastewater containing strong nitrogenous | |
| CN114873810A (en) | Method for vaporizing organic sewage by using irradiation sterilization technology | |
| CN104445801B (en) | Paper-making effluent treating process | |
| CN105130056A (en) | Household underground water treatment device | |
| CN112811743A (en) | Marine product low temperature temporary rearing water defoaming system | |
| KR100350242B1 (en) | Manufacturing method for an active coal in the kind of absorbing and biological means | |
| CN110950336A (en) | Method for preparing activated carbon by using willow leftovers |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |