CN112385793A - Method for quickly pickling black-circle-free low-salt salted eggs - Google Patents
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 8
- 239000004155 Chlorine dioxide Substances 0.000 claims description 6
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- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 3
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- 239000011780 sodium chloride Substances 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 26
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- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
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- 230000000249 desinfective effect Effects 0.000 description 1
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for quickly pickling low-salt salted eggs without black circles, which comprises the following steps: (1) pretreatment: cleaning and sterilizing fresh duck eggs; (2) pickling for the first time: putting the duck eggs into a pickling container, injecting primary pickling liquid, carrying out intermittent ultrasonic vibration treatment in the pickling container, and pickling for 8 days; (3) and (5) pickling for the second time: pumping 80% of the pickling liquid out of the pickling container, adding clear water and edible alcohol to restore the original volume of the liquid in the pickling container to form a second pickling liquid, and pickling for 10 days; (4) and (3) vacuum packaging: washing the salted eggs and then carrying out vacuum packaging; (5) and (3) sterilization: sterilizing the salted eggs packed in vacuum in a horizontal high-pressure steam sterilization tank and discharging oil. The egg shell of the salted egg prepared by the invention is clean, the salt content of egg white is uniform and is lower than 4%, the oil yield of egg yolk is high, the egg yolk has no black circle or hard core, the quality is good, and the nutritional value is high.
Description
Technical Field
The invention relates to a method for pickling salted eggs, in particular to a method for quickly pickling low-salt salted eggs without black circles.
Background
China is a big country for producing and consuming poultry eggs, and the yield is the first in the world. At present, the total egg production amount in China is 2600 ten thousand tons, which accounts for more than 40% of the total world production, and the annual fresh duck egg production amount in China is 350 ten thousand tons. The salted egg is a main product processed from fresh duck eggs in China, has unique flavor, convenient eating, rich nutrition, rich protein and various amino acids required by human bodies and various mineral substances such as calcium, phosphorus, iron and the like, has delicious taste and is suitable for people of all ages. The salted eggs occupy a great proportion in the livestock product processing industry in China, are also main commodities for livestock and poultry product export in China, and have the first trade quantity in the world.
The salt content in the eggs is increased due to the osmosis of the salt, and the inorganic salt in the eggs is slightly increased. The fat in the raw egg yolk is combined with the protein, so that the egg yolk does not contain oil, the pickling time is long, the protein can be denatured and is separated from the fat, the fat is gathered together to form egg yolk oil, the egg yolk contains reddish yellow ovalbumin and carotene, the egg yolk is reddish yellow when being dissolved in the egg yolk oil, the sensory properties of the salted duck eggs are improved, and the salted duck egg oil is a good pickling mark.
In the traditional processing technology generally adopted in China at present, if the low salt content of egg white is realized, the pickling time of the salted duck eggs is shortened, the pickling time is shortened, the fat and the egg white of egg yolk cannot be effectively separated, the egg yolk is oil-free or has low oil content, and the inherent characteristics of the salted duck eggs with the characteristics of freshness, fineness, tenderness, looseness, sand and oil cannot be achieved; if the oil content of the egg yolk is increased, the pickling time is prolonged, the salt content in the egg white is high, and the taste is salty. The salted eggs prepared by the traditional high-salt salting processing technology are high-salt products, are slightly salty, have poor taste and unstable quality, and can not realize low salt of yolk and egg white at the same time. Meanwhile, the traditional salting method has long salting time, generally about 60 days, and after the salted eggs are cooked to be made into vacuum-packaged salted eggs, the black yolk ring rate is high, and the product sale is influenced although the black yolk ring does not hinder the use.
At present, the consumption trend is low-salt and healthy food, and consumers are willing to accept low-salt oil yellow salted duck eggs when eating the low-salt oil yellow salted duck eggs. High-salt food has great concern for consumption because of permanent damage to certain organs (such as kidney, cardiovascular system, etc.) of human body due to high salinity. When people eat salted duck eggs produced by the traditional one-time salting process, people usually eat only yolk without egg white due to high salt content of the egg white, and the salted egg white with high salt content is discarded, so that great resource waste is caused. Therefore, the development of a new product of salted duck eggs which is safe, healthy and green becomes a necessity for the sustainable development of the salted duck egg industry.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, an object of the present invention is to: provides a method for quickly pickling low-salt salted eggs without black circles.
In order to solve the problems, the technical solution of the invention is as follows: a method for quickly pickling low-salt salted eggs without black circles comprises the following steps:
(1) pretreatment: cleaning and sterilizing fresh duck eggs;
(2) pickling for the first time: putting the duck eggs into a pickling container, injecting primary pickling liquid, carrying out intermittent ultrasonic vibration treatment in the pickling container, and pickling for 8 days;
(3) and (5) pickling for the second time: pumping 80% of the pickling liquid out of the pickling container, adding clear water and edible alcohol to restore the original volume of the liquid in the pickling container to form a second pickling liquid, and pickling for 10 days;
(4) and (3) vacuum packaging: washing the salted eggs and then carrying out vacuum packaging;
(5) and (3) sterilization: sterilizing the salted eggs packed in vacuum in a horizontal high-pressure steam sterilization tank and discharging oil.
Further, in the step (1), the fresh duck eggs are firstly washed by clear water in an egg washer to remove dirt such as feathers, excrement and the like on the surface, broken eggs and broken eggs are picked out, and then sterilized by 30-50mg/L steady chlorine dioxide solution for 3-5 minutes.
Further, in the step (2), the primary pickling liquid is composed of the following raw materials by weight:
17-25% of table salt, 0.05-0.1% of EDTA, 0.01-0.05% of citric acid, 0.1-0.5% of edible alcohol, 0.05-0.08% of anise, 0.05-0.08% of pepper and the balance of clear water.
Further, when preparing the spice solution of the primary pickling solution, putting the aniseed and the pepper into a gauze bag, putting the gauze bag into a pot, adding clear water, boiling for 3-5 minutes, taking out the gauze bag filled with the aniseed and the pepper, and cooling to room temperature to prepare the spice solution.
Further, in the step (2), an ultrasonic vibrator is inserted into the middle of the pickling container and vibrated by low frequency ultrasonic for 5 minutes, and then the process is stopped for 10 minutes and circulated for 10 times.
Further, in the step (3), the secondary pickling liquid is composed of the following raw materials by weight:
4-6% of salt, 0.2-0.5% of edible alcohol and the balance of water.
Further, in the step (5), the temperature in the horizontal high-pressure steam sterilization tank is 98 ℃, the pressure is 0.28Mpa, and the sterilization time is 30 minutes.
Further, in the step (3), the extracted salting liquid is filtered by a pore size of 0.045-0.075mm, and chlorine dioxide with a weight ratio of 0.00001% is added to be used as a first salting liquid.
The invention has the beneficial effects that: the prepared salted egg shell is clean and moderate in salinity, the salt content of egg white and egg yolk is uniform and is lower than 4%, the oil yield of the egg yolk is high, the egg yolk does not have black circles and hard cores, the quality is good, and the nutritional value is high.
Detailed Description
For a more intuitive and complete understanding of the technical solution of the present invention, non-limiting features are described as follows:
the first embodiment is as follows: a method for quickly pickling low-salt salted eggs without black circles comprises the following steps:
(1) pretreatment: firstly, cleaning the surface of fresh duck eggs by clear water in an egg washer to remove dirt such as feathers, excrement and the like, picking out broken eggs and broken eggs, and then disinfecting for 5 minutes by using a stable chlorine dioxide solution of 50mg/L, thereby achieving a good disinfection pretreatment effect;
(2) pickling for the first time: airing the duck eggs, putting the duck eggs into a pickling container, injecting primary pickling liquid, inserting an ultrasonic vibration rod in the middle of the pickling container, vibrating the duck eggs for 5 minutes by using low-frequency ultrasonic waves, stopping the process for 10 minutes, circulating the process for 10 times, promoting the accelerated permeation of pickling salt, and pickling for 8 days; the primary pickling liquid consists of the following raw materials in percentage by weight: 25% of salt, 0.1% of EDTA, 0.05% of citric acid, 0.5% of edible alcohol, 0.05% of anise, 0.05% of pepper and the balance of clear water;
(3) and (5) pickling for the second time: pumping 80% of pickling liquid in a pickling container, supplementing clear water and edible alcohol to restore the liquid in the pickling container to the original volume to form secondary pickling liquid, and pickling for 10 days to ensure that the egg is pickled to be mature and the salinity of egg yolk protein is uniform; the second pickling liquid comprises the following raw materials in parts by weight: 4% of salt, 0.5% of edible alcohol and the balance of water;
(4) and (3) vacuum packaging: washing the salted eggs and then carrying out vacuum packaging;
(5) and (3) sterilization: sterilizing and oil-yielding the salted eggs packed in vacuum in a horizontal high-pressure steam sterilization tank, wherein the temperature in the horizontal high-pressure steam sterilization tank is 98 ℃, the pressure in the horizontal high-pressure steam sterilization tank is 0.28Mpa, and the sterilization time is 30 minutes, so that the sterilization effect can be ensured, and the oil-yielding rate can be improved.
When preparing the spice solution of the primary pickling solution, putting the aniseed and the pepper into a gauze bag, putting the gauze bag into a pot, adding clear water, boiling for 5 minutes, taking out the gauze bag filled with the aniseed and the pepper, and cooling to room temperature to obtain the spice solution.
In the step (3), the extracted pickling liquid can be used as a first pickling liquid after being filtered by the aperture of 0.045-0.075mm and chlorine dioxide with the weight ratio of 0.00001%, so that the extracted pickling liquid is not wasted.
The comparison table of the salted egg prepared in the first embodiment of the invention and the salted egg prepared by the traditional processing method is as follows:
as can be seen from the table above, the hygienic indexes of the residual indexes (lead, cadmium, total arsenic, zinc and total mercury) and the preservatives (sorbic acid and benzoic acid) all meet the requirements of the hygienic standard of GB2749-2003 egg products, and the residual indexes and the preservatives have no substantial difference from the traditional processing method.
Compared with the salted egg fat produced by the traditional processing method of 13.1g/100g, the content of the salted egg fat (yolk) produced by the invention is 35.4, which is 2.5 times of that produced by the traditional method, which indicates that the free yolk oil is more and the quality is better; the salt content of 2.84 percent is obviously lower than that of the traditional processing method, only half of the salt content is less, the salt content is reduced by 50.0 percent, the low-salt target is realized, and the salt can be directly eaten and is beneficial to health.
Claims (8)
1. A method for quickly pickling low-salt salted eggs without black circles is characterized by comprising the following steps:
(1) pretreatment: cleaning and sterilizing fresh duck eggs;
(2) pickling for the first time: putting the duck eggs into a pickling container, injecting primary pickling liquid, carrying out intermittent ultrasonic vibration treatment in the pickling container, and pickling for 8 days;
(3) and (5) pickling for the second time: pumping 80% of the pickling liquid out of the pickling container, adding clear water and edible alcohol to restore the original volume of the liquid in the pickling container to form a second pickling liquid, and pickling for 10 days;
(4) and (3) vacuum packaging: washing the salted eggs and then carrying out vacuum packaging;
(5) and (3) sterilization: sterilizing the salted eggs packed in vacuum in a horizontal high-pressure steam sterilization tank and discharging oil.
2. The method for rapidly pickling the black-circle-free low-salt salted egg as claimed in claim 1, wherein the method comprises the following steps: in the step (1), the fresh duck eggs are firstly cleaned by clear water in an egg washer to remove dirt such as feathers, excrement and the like on the surface, broken eggs and broken eggs are picked out, and then sterilized by 30-50mg/L steady chlorine dioxide solution for 3-5 minutes.
3. The method for rapidly pickling the black-circle-free low-salt salted egg as claimed in claim 1, wherein the method comprises the following steps: in the step (2), the primary pickling liquid is prepared from the following raw materials in parts by weight:
17-25% of table salt, 0.05-0.1% of EDTA, 0.01-0.05% of citric acid, 0.1-0.5% of edible alcohol, 0.05-0.08% of anise, 0.05-0.08% of pepper and the balance of clear water.
4. The method for rapidly pickling the black-circle-free low-salt salted egg as claimed in claim 3, wherein the method comprises the following steps: when preparing the spice solution of the primary pickling solution, putting the aniseed and the pepper into a gauze bag, putting the gauze bag into a pot, adding clear water, boiling for 3-5 minutes, taking out the gauze bag filled with the aniseed and the pepper, and cooling to room temperature to obtain the spice solution.
5. The method for rapidly pickling the black-circle-free low-salt salted egg as claimed in claim 1, wherein the method comprises the following steps: in the step (2), an ultrasonic vibration rod is inserted into the middle of the pickling container, and after 5 minutes of low-frequency ultrasonic vibration, the pickling container is stopped for 10 minutes and is circulated for 10 times.
6. The method for rapidly pickling the black-circle-free low-salt salted egg as claimed in claim 1, wherein the method comprises the following steps: in the step (3), the secondary pickling liquid is prepared from the following raw materials in parts by weight:
4-6% of salt, 0.2-0.5% of edible alcohol and the balance of water.
7. The method for rapidly pickling the black-circle-free low-salt salted egg as claimed in claim 1, wherein the method comprises the following steps: in the step (5), the temperature in the horizontal high-pressure steam sterilization tank is 98 ℃, the pressure is 0.28Mpa, and the sterilization time is 30 minutes.
8. The method for rapidly pickling the black-circle-free low-salt salted egg as claimed in claim 1, wherein the method comprises the following steps: in the step (3), the extracted salting liquid is filtered by the aperture of 0.045-0.075mm, and chlorine dioxide with the weight ratio of 0.00001% is added to be used as the first salting liquid.
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114209024A (en) * | 2021-11-26 | 2022-03-22 | 湖北省农业科学院畜牧兽医研究所 | Processing method of quick and convenient salted egg sausage |
| CN115251321A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Pickling auxiliary agent for inhibiting black circles of sesame paste egg yolk and pickling method and application |
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| CN106509677A (en) * | 2016-08-03 | 2017-03-22 | 高邮市秦邮蛋品有限公司 | Quick processing method of salted duck eggs being low in salt content and high in oil yield |
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| TW201212832A (en) * | 2010-09-24 | 2012-04-01 | zi-cheng Chen | Production method for extending preservation of salted egg yolk |
| CN102669727A (en) * | 2012-06-11 | 2012-09-19 | 杭州市农业科学研究院 | Processing method of low-salt oil-yellow salted eggs |
| CN105995616A (en) * | 2016-05-18 | 2016-10-12 | 江南大学 | Fast processing method of salted duck eggs |
| CN106509677A (en) * | 2016-08-03 | 2017-03-22 | 高邮市秦邮蛋品有限公司 | Quick processing method of salted duck eggs being low in salt content and high in oil yield |
| CN108634228A (en) * | 2018-05-14 | 2018-10-12 | 华中农业大学 | Interval ultrasonic wave added pickles less salt salted egg technique |
| CN108936396A (en) * | 2018-08-13 | 2018-12-07 | 合肥市福来多食品有限公司 | A kind of preparation method of two step maturation of less salt spices Salted duck egg |
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| CN114209024A (en) * | 2021-11-26 | 2022-03-22 | 湖北省农业科学院畜牧兽医研究所 | Processing method of quick and convenient salted egg sausage |
| CN114209024B (en) * | 2021-11-26 | 2024-03-15 | 湖北省农业科学院畜牧兽医研究所 | Method for processing instant salted egg sausage |
| CN115251321A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Pickling auxiliary agent for inhibiting black circles of sesame paste egg yolk and pickling method and application |
| 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 |
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