CN112450444A - Method and device for producing high-trace-element embryo eggs based on food processing technology - Google Patents

Method and device for producing high-trace-element embryo eggs based on food processing technology Download PDF

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CN112450444A
CN112450444A CN202011468969.3A CN202011468969A CN112450444A CN 112450444 A CN112450444 A CN 112450444A CN 202011468969 A CN202011468969 A CN 202011468969A CN 112450444 A CN112450444 A CN 112450444A
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eggs
embryo
embryonated
container
food processing
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王夺标
王营
尹琪
周军
刘梧林
戚化学
陈少生
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Anhui Biaowang Agriculture And Animal Husbandry Co ltd
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Anhui Biaowang Agriculture And Animal Husbandry Co ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • A23B5/0052—Preserving by heating in the shell
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • 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

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Abstract

The invention discloses a method and a device for producing high-trace-element embryo eggs based on a food processing technology, in particular to the technical field of food processing, and the method comprises the following steps: the preparation method of the seasoning liquid comprises the steps of firstly adding 120kg of water into 0.35-0.45 kg of houttuynia cordata, 0.15-0.25 kg of astragalus membranaceus, 0.9-1.1 kg of liquorice, 0.5-0.6 kg of star anise and 13-15 kg of salt, decocting the mixture into 90-100 kg of liquid medicine with slow fire, cooling the liquid medicine to 40-50 ℃, adding 0.95-1.05 kg of monosodium glutamate, 0.01-0.05 kg of trace elements and 1000-2500 ml of cooking wine, and lightly stirring the mixture uniformly to prepare the seasoning liquid. The invention contains zinc, iron, copper and iodine elements, can improve trace elements in the body of a user, is beneficial to the health of the user, supplements elements required by the body, and is suitable for popularization and use.

Description

Method and device for producing high-trace-element embryo eggs based on food processing technology
Technical Field
The invention relates to the technical field of food processing, in particular to a method and a device for producing high-trace-element embryo eggs based on a food processing technology.
Background
The embryo eggs are poultry eggs which are fertilized and have embryos formed after a certain time of incubation, are common traditional foods in China, are also called live eggs, phoenix embryo eggs, happiness eggs, woollen eggs and the like in China, and are traditional dietary supplement foods with long-term history in China. The embryo eggs formed by 15-20 days of incubation have fresh and tender taste, rich amino acid and calcium, and are rich in nutrient components such as animal embryo extract, vitamin E and the like. In rural areas, in order to invigorate the body, a family hatches one or more nests of 'hatched embryo eggs' to be eaten as supplements before busy seasons of harvesting summer or autumn. The existing food processing of embryo eggs does not contain microelements of zinc, iron, copper and iodine, and the research of medical experts proves that the four microelements of zinc, iron, copper and iodine have important physiological and biochemical effects on animals and human bodies:
zinc is one of the essential trace elements of animal body, it has a relation with the composition and activity of nearly hundred kinds of enzyme, it is involved in the synthesis and metabolic process of nucleic acid and protein of organism directly, it is very important to maintain the normal operation of various physiological functions in vivo, it has very important effects on the gas exchange of the tissue, hematopoietic process, substance metabolism and maintaining the normal immune function of human body, tissue regeneration, etc. Human zinc deficiency can cause various physiological dysfunction, easily infect diseases and accelerate aging; the zinc deficiency of children can cause growth retardation, dwarfism, mental retardation, anemia and other symptoms.
Iron is a trace element necessary for human bodies, has important physiological functions, has important functions on immunity, heredity, intelligence, synthesis of protein and nucleic acid and energy metabolism, is an important element for composing hemoglobin, and can cause iron-deficiency anemia if iron deficiency occurs, thus seriously affecting the health of the human bodies;
iodine is an important component of thyroxine. Thyroxine can regulate the basic metabolism in vivo and maintain the normal growth of organism. Iodine deficiency in vivo can weaken thyroxine secretion, reduce organism metabolism, influence growth and development of animals and human, and cause goiter;
copper is a component of cytochrome a and pigment oxidase, has similar function to iron in pigment, and is realized by a chemical valence change mechanism, the animal can suffer from slow growth and microcytic anemia due to copper deficiency, the anemia can not be cured by using an iron agent, the animal can be cured quickly by adding copper, the copper can also help to convert inorganic iron into hemoglobin, the copper-iron deficiency can not be absorbed, and the copper is an element necessary for iron metabolism.
Therefore, the invention provides a method and a device for producing high-trace-element embryonic eggs based on a food processing technology.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a method and a device for producing high-trace-element embryo eggs based on a food processing technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for producing high-trace-element embryo eggs based on a food processing technology comprises the following production method steps:
s1: selecting embryonated eggs, and taking the fertilized eggs subjected to fumigation and sterilization to hatch the embryonated eggs of chicken for 7-12 days or the embryonated eggs of ducks for 8-12 days;
s2: preparing a seasoning liquid, namely adding 120kg of water into 0.35-0.45 kg of houttuynia cordata, 0.15-0.25 kg of astragalus membranaceus, 0.9-1.1 kg of liquorice, 0.5-0.6 kg of star anise and 13-15 kg of salt, decocting the mixture into 90-100 kg of liquid medicine with slow fire, cooling the liquid medicine to 40-50 ℃, adding 0.95-1.05 kg of monosodium glutamate, 0.01-0.05 kg of trace elements and 1000-2500 ml of cooking wine, and slightly and uniformly stirring the mixture to prepare the seasoning liquid;
s3: soaking the embryo eggs, preparing an embryo egg production device, cleaning the embryo egg production device, putting the seasoning liquid into the embryo egg production device, putting 200-250 kg of the embryo eggs into the seasoning liquid in batches, soaking the whole embryo eggs for 80-100 minutes at the temperature of 55-60 ℃, and stirring once every 5-8 minutes;
s3: vacuum packaging;
s4: and (3) sterilizing, namely conveying the immersed embryonic eggs into a sterilizing pot, heating the eggs from room temperature to 115-121 ℃ for 8-12 minutes, then continuously heating the eggs at 115-121 ℃ for 40-45 minutes, and taking the eggs out of the pot after the eggs are cooled to below 40 ℃ under reduced pressure to obtain the high-trace-element embryonic eggs.
In a preferred embodiment, the trace elements include zinc, iron, copper and iodine elements, and the weight ratio of the zinc, iron, copper and iodine elements is 1: 2: 1.5: 0.3.
in a preferred embodiment, the zinc is zinc sulfate, the iron is ferrous sulfate, the copper is copper sulfate, and the iodine is potassium iodide.
In a preferred embodiment, in S2, the seasoning liquid is prepared by adding 120kg of water into 0.40kg of cordate houttuynia, 0.20kg of astragalus membranaceus, 1.0kg of liquorice, 0.55kg of anise and 14kg of salt, decocting with slow fire into 95kg of liquid medicine, cooling to 45 ℃, adding 1kg of monosodium glutamate, 0.02kg of trace elements and 1500ml of cooking wine, and slightly and uniformly stirring to prepare the seasoning liquid.
In a preferred embodiment, in S3, the embryo eggs are soaked, the embryo egg production device is prepared, the embryo egg production device is cleaned, the seasoning liquid is put into the embryo egg production device, 225kg of the embryo eggs are put into the seasoning liquid in batches, the whole embryo eggs are soaked for 90 minutes at the temperature of 58 ℃, and the stirring is performed once every 6 minutes.
In a preferred embodiment, in S4, the step of sterilizing is to send the immersed embryonated egg into a sterilization pot, heat the embryonated egg from room temperature to 120 ℃ for 10 minutes, then heat the embryonated egg at 120 ℃ for 43 minutes, and cool the embryonated egg to below 40 ℃ under reduced pressure to obtain the high trace element embryonated egg.
The utility model provides a high microelement embryo egg apparatus for producing based on food processing technique, includes the container, driving motor is installed at the top of container, driving motor's output sets up down and is fixed with the (mixing) shaft through the shaft coupling, the lower extreme of (mixing) shaft extends to the inside of container, is located to be fixed with stirring vane on the inside (mixing) shaft outer wall of container, the top of container is provided with the feeder hopper, install electric heating pipe on the inner wall of container, still install temperature sensor on the container.
In a preferred embodiment, a support frame is fixed on the periphery of the outer wall of the container, a discharge pipe is arranged at the bottom of the container, and a valve is arranged on the discharge pipe.
The invention has the technical effects and advantages that:
1. the eggshell is intact, the protoshape of the embryo egg is kept, various nutrients in the embryo egg are guaranteed not to be lost, the invasion of harmful bacteria is prevented, the pollution of the harmful bacteria and parasites of the embryo egg is inhibited in an effective sterilization mode, the quality guarantee period of the product is prolonged, and the quality guarantee period can reach more than six months;
2. the invention contains zinc, iron, copper and iodine elements, can improve the trace elements in the body of a user, thereby being beneficial to the health of the user, supplementing the elements required by the body, helping the user to fully absorb the nutritive value in the embryo eggs, and the trace elements can improve the nutritive value of the embryo eggs, thus being suitable for popularization and use.
3. The embryo egg production device can help the embryo egg to better absorb various elements in the seasoning liquid, thereby improving the production quality of the embryo egg, being suitable for producing the embryo egg specially and being suitable for popularization and use.
Drawings
FIG. 1 is a schematic view of the overall structure of the high trace element embryonated egg producing apparatus of the present invention.
Reference numbers in the figures: 1. a container; 2. an electric heating tube; 3. a drive motor; 4. a temperature sensor; 5. a feed hopper; 6. a stirring blade; 7. a stirring shaft; 8. a discharge pipe; 9. a valve; 10. A support frame.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, a method for producing high trace element embryonated eggs based on food processing technology according to an embodiment of the present invention comprises the following steps:
s1: selecting embryonated eggs, and taking the fertilized eggs subjected to fumigation and sterilization to hatch the embryonated eggs of chicken for 7-12 days or the embryonated eggs of ducks for 8-12 days;
s2: preparing a seasoning liquid, namely adding 120kg of water into 0.35-0.45 kg of houttuynia cordata, 0.15-0.25 kg of astragalus membranaceus, 0.9-1.1 kg of liquorice, 0.5-0.6 kg of star anise and 13-15 kg of salt, decocting the mixture into 90-100 kg of liquid medicine with slow fire, cooling the liquid medicine to 40-50 ℃, adding 0.95-1.05 kg of monosodium glutamate, 0.01-0.05 kg of trace elements and 1000-2500 ml of cooking wine, and slightly and uniformly stirring the mixture to prepare the seasoning liquid;
s3: soaking the embryo eggs, preparing an embryo egg production device, cleaning the embryo egg production device, putting the seasoning liquid into the embryo egg production device, putting 200-250 kg of the embryo eggs into the seasoning liquid in batches, soaking the whole embryo eggs for 80-100 minutes at the temperature of 55-60 ℃, and stirring once every 5-8 minutes;
s3: vacuum packaging;
s4: and (3) sterilizing, namely conveying the immersed embryonic eggs into a sterilizing pot, heating the eggs from room temperature to 115-121 ℃ for 8-12 minutes, then continuously heating the eggs at 115-121 ℃ for 40-45 minutes, and taking the eggs out of the pot after the eggs are cooled to below 40 ℃ under reduced pressure to obtain the high-trace-element embryonic eggs.
In a preferred embodiment, the trace elements include zinc, iron, copper and iodine elements, and the weight ratio of the zinc, iron, copper and iodine elements is 1: 2: 1.5: 0.3.
in a preferred embodiment, the zinc is zinc sulfate, the iron is ferrous sulfate, the copper is copper sulfate, and the iodine is potassium iodide.
In a preferred embodiment, in S2, the seasoning liquid is prepared by adding 120kg of water into 0.40kg of cordate houttuynia, 0.20kg of astragalus membranaceus, 1.0kg of liquorice, 0.55kg of anise and 14kg of salt, decocting with slow fire into 95kg of liquid medicine, cooling to 45 ℃, adding 1kg of monosodium glutamate, 0.02kg of trace elements and 1500ml of cooking wine, and slightly and uniformly stirring to prepare the seasoning liquid.
In a preferred embodiment, in S3, the embryo eggs are soaked, the embryo egg production device is prepared, the embryo egg production device is cleaned, the seasoning liquid is put into the embryo egg production device, 225kg of the embryo eggs are put into the seasoning liquid in batches, the whole embryo eggs are soaked for 90 minutes at the temperature of 58 ℃, and the stirring is performed once every 6 minutes.
In a preferred embodiment, in S4, the step of sterilizing is to send the immersed embryonated egg into a sterilization pot, heat the embryonated egg from room temperature to 120 ℃ for 10 minutes, then heat the embryonated egg at 120 ℃ for 43 minutes, and cool the embryonated egg to below 40 ℃ under reduced pressure to obtain the high trace element embryonated egg.
The invention is produced in a dragon-shaped mode from raw material to product processing, can be standardized and scaled, and ensures the sanitation, safety and quality consistency of the embryo eggs; by adopting an osmotic seasoning technology, the soaking and flooding are finished by applying a special seasoning liquid formula at a proper temperature within a reasonable time, the taste and the flavor of the embryo eggs are improved, the eggshells are intact, the original shapes of the embryo eggs are kept, the loss of various nutrients in the embryo eggs is avoided, the invasion of harmful bacteria is prevented, the pollution of the harmful bacteria and parasites of the embryo eggs is inhibited by an effective sterilization mode, the quality guarantee period of the product is prolonged, and the quality guarantee period can reach more than six months.
The invention contains zinc, iron, copper and iodine elements, can improve the trace elements in the body of a user, thereby being beneficial to the health of the user, supplementing the elements required by the body, helping the user to fully absorb the nutritive value in the embryo eggs, and the trace elements can improve the nutritive value of the embryo eggs, thus being suitable for popularization and use.
The utility model provides a high microelement embryo egg apparatus for producing based on food processing technique, includes container 1, driving motor 3 is installed at container 1's top, driving motor 3's output sets up down and is fixed with (mixing) shaft 7 through the shaft coupling, the lower extreme of (mixing) shaft 7 extends to container 1's inside, is located and is fixed with stirring vane 6 on container 1's inside (mixing) shaft 7 outer wall, container 1's top is provided with feeder hopper 5, install electric heating pipe 2 on container 1's the inner wall, still install temperature sensor 4 on container 1.
In a preferred embodiment, a support frame 10 is fixed on the periphery of the outer wall of the container 1, a discharge pipe 8 is arranged at the bottom of the container 1, and a valve 9 is arranged on the discharge pipe 8.
And finally: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.

Claims (7)

1. The method for producing the high-trace-element embryo eggs based on the food processing technology is characterized by comprising the following steps:
s1: selecting embryonated eggs, and taking the fertilized eggs subjected to fumigation and sterilization to hatch the embryonated eggs of chicken for 7-12 days or the embryonated eggs of ducks for 8-12 days;
s2: preparing a seasoning liquid, namely adding 120kg of water into 0.35-0.45 kg of houttuynia cordata, 0.15-0.25 kg of astragalus membranaceus, 0.9-1.1 kg of liquorice, 0.5-0.6 kg of star anise and 13-15 kg of salt, decocting the mixture into 90-100 kg of liquid medicine with slow fire, cooling the liquid medicine to 40-50 ℃, adding 0.95-1.05 kg of monosodium glutamate, 0.01-0.05 kg of trace elements and 1000-2500 ml of cooking wine, and slightly and uniformly stirring the mixture to prepare the seasoning liquid;
s3: soaking the embryo eggs, preparing an embryo egg production device, cleaning the embryo egg production device, putting the seasoning liquid into the embryo egg production device, putting 200-250 kg of the embryo eggs into the seasoning liquid in batches, soaking the whole embryo eggs for 80-100 minutes at the temperature of 55-60 ℃, and stirring once every 5-8 minutes;
s3: vacuum packaging;
s4: and (3) sterilizing, namely conveying the immersed embryonic eggs into a sterilizing pot, heating the eggs from room temperature to 115-121 ℃ for 8-12 minutes, then continuously heating the eggs at 115-121 ℃ for 40-45 minutes, and taking the eggs out of the pot after the eggs are cooled to below 40 ℃ under reduced pressure to obtain the high-trace-element embryonic eggs.
2. The method for producing high trace element embryonated eggs based on food processing technology as claimed in claim 1, wherein the trace elements comprise zinc, iron, copper and iodine in a weight ratio of 1: 2: 1.5: 0.3.
3. the method for producing high trace element embryonated eggs based on food processing technology as claimed in claim 2, wherein the zinc is zinc sulfate, the iron is ferrous sulfate, the copper is copper sulfate, and the iodine is potassium iodide.
4. The method for producing embryo eggs with high trace elements based on food processing technology as claimed in claim 1, wherein in S2, the seasoning liquid is prepared by adding herba Houttuyniae 0.40kg, radix astragali 0.20kg, Glycyrrhrizae radix 1.0kg, fructus Anisi Stellati 0.55kg and salt 14kg into water 120kg, decocting with slow fire to obtain 95kg medicinal liquid, cooling to 45 deg.C, adding monosodium glutamate 1kg, trace elements 0.02kg and cooking wine 1500ml, and stirring to even, and making into seasoning liquid.
5. The method for producing high trace element embryonated eggs based on food processing technology as claimed in claim 1, wherein in step S3, the embryonated eggs are soaked, the embryonated egg producing device is prepared, the embryonated egg producing device is cleaned, the seasoning liquid is put into the embryonated egg producing device, and then 225kg of embryonated eggs are put into the seasoning liquid in batches, the embryonated eggs are soaked for 90 minutes at 58 ℃, and the stirring is carried out once every 6 minutes.
6. The method for producing high trace element embryonated eggs based on food processing technology as claimed in claim 1, wherein in step S4, the embryonated eggs are sterilized, the marinated embryonated eggs are sent to a sterilization pot, the temperature is increased from room temperature to 120 ℃ for 10 minutes, then the heating is continued for 43 minutes at 120 ℃, and after the completion, the embryonated eggs are decompressed and cooled to below 40 ℃ and taken out of the pot, so as to obtain the high trace element embryonated eggs.
7. A high trace element embryo egg production device based on food processing technology is characterized by comprising a container (1), a driving motor (3) is installed at the top of the container (1), the output end of the driving motor (3) is arranged downwards and is fixed with a stirring shaft (7) through a coupler, the lower end of the stirring shaft (7) extends into the container (1), stirring blades (6) are fixed on the outer wall of the stirring shaft (7) positioned in the container (1), the top of the container (1) is provided with a feed hopper (5), the inner wall of the container (1) is provided with an electric heating pipe (2), the container (1) is also provided with a temperature sensor (4); a support frame (10) is fixed on the periphery of the outer wall of the container (1), the bottom of container (1) is provided with discharging pipe (8), install valve (9) on discharging pipe (8).
CN202011468969.3A 2020-12-15 2020-12-15 Method and device for producing high-trace-element embryo eggs based on food processing technology Pending CN112450444A (en)

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Citations (22)

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CN211091750U (en) * 2019-11-27 2020-07-28 湖北天湖蛋禽股份有限公司 Device is pickled to spiced salted duck egg
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CN1058330A (en) * 1991-07-30 1992-02-05 沈红蕾 Method for preparing leadless preserved eggs containing trace elements
JPH07147891A (en) * 1993-11-26 1995-06-13 Power Tec:Kk Preparation of seasoned egg
CN1582768A (en) * 2004-05-31 2005-02-23 刘荣耀 Method for cooking incubated eggs
CN101181077A (en) * 2007-11-08 2008-05-21 宁波市禽丰食品有限公司 Method for processing fetus egg
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CN101869317A (en) * 2010-06-29 2010-10-27 黄青华 Low-salt quick-cooked calcium-zinc-iron-enriched granular-yolk salted egg and preparation method
CN101946903A (en) * 2010-08-13 2011-01-19 易纪秋 Method for processing live embryo eggs
CN102090662A (en) * 2011-02-28 2011-06-15 黄青华 Light mushy-pulp salty preserved eggs with nutrition reinforcing function and making method
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CN204579782U (en) * 2015-05-05 2015-08-26 陈炜杰 A kind of device of pickling salted duck eggs
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CN207940312U (en) * 2017-12-22 2018-10-09 新昌县科畅科技咨询有限公司 A kind of Salted duck egg curing equipment
CN108740832A (en) * 2018-06-22 2018-11-06 宿松县乡园禽业贸易有限责任公司 A kind of efficient infuser device of spiced egg
CN211532665U (en) * 2019-10-17 2020-09-22 南京帝牧盛科技有限公司 Marinate egg soaking tank with filling screening net
CN211091750U (en) * 2019-11-27 2020-07-28 湖北天湖蛋禽股份有限公司 Device is pickled to spiced salted duck egg
CN212087957U (en) * 2020-03-03 2020-12-08 闽清县凤源生态农业有限公司 Device is pickled with high temperature to spiced egg production
CN111436577A (en) * 2020-04-29 2020-07-24 天津科技大学 Selenium-rich salted preserved egg and rapid making method thereof

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