CN112515128A - Salted egg yolk curing agent and preparation method thereof - Google Patents
Salted egg yolk curing agent and preparation method thereof Download PDFInfo
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- CN112515128A CN112515128A CN202011310140.0A CN202011310140A CN112515128A CN 112515128 A CN112515128 A CN 112515128A CN 202011310140 A CN202011310140 A CN 202011310140A CN 112515128 A CN112515128 A CN 112515128A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- 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
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Abstract
The invention discloses a salted egg yolk curing agent and a preparation method thereof, wherein the salted egg yolk curing agent is prepared from the following raw materials in parts by weight: 1000 parts of water plus 1500, 30-40 parts of sodium chloride, 10-15 parts of potassium chloride, 8-10 parts of sodium alginate, 15-20 parts of disodium hydrogen phosphate, 15-18 parts of potassium sorbate and 13-15 parts of an antibacterial additive; when salted egg yolk is salted, the antibacterial additive in the salting agent can form an antibacterial film on the surface of an egg shell, part of the antibacterial additive penetrates through the bacterial cell membrane when bacteria are bred and is combined with protein and nucleic acid in cells, so that the replication of bacterial DNA and the synthesis of the protein are influenced, the bacteria die, and part of the antibacterial additive is adsorbed on the surface of the bacterial cell to form a polymer film, so that the nutrient substances are prevented from being transported to the cells, the bacteria are killed, the product quality of the salted egg yolk is ensured, and the storage time is prolonged.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a salted egg yolk curing agent and a preparation method thereof.
Background
The salted egg yolk is widely applied to food processing of moon cakes, rice dumplings, catering, leisure food and the like, is an auxiliary material of high-grade food, is directly edible food, and occupies a great proportion in the egg product processing industry in China. The traditional salted egg yolk processing method is to soak the whole fresh egg in saline water containing high-concentration salt or to pickle the whole egg by a method of wrapping the whole egg by slurry (mortar) containing high-concentration salt, after the whole egg is pickled and matured for about 20 to 60 days, the surface of the eggshell is cleaned by clean water, the eggshell is broken by a manual or mechanical method, and the salted egg white and the salted egg yolk are separated.
The existing salted egg yolk curing agent contains a large amount of salt, inhibits bacteria from breeding to a certain extent in the preparation process, but when the quantity of egg yolks needing curing is too large, bacteria can still breed on the surfaces of the egg yolks, so that the prepared salted egg yolks are poor in taste and short in storage time.
Disclosure of Invention
The invention aims to provide a salted egg yolk curing agent and a preparation method thereof.
The technical problems to be solved by the invention are as follows:
the existing salted egg yolk curing agent contains a large amount of salt, inhibits bacteria from breeding to a certain extent in the preparation process, but when the quantity of egg yolks needing curing is too large, bacteria can still breed on the surfaces of the egg yolks, so that the prepared salted egg yolks are poor in taste and short in storage time.
The purpose of the invention can be realized by the following technical scheme:
a salted egg yolk curing agent comprises the following raw materials in parts by weight: 1000 parts of water plus 1500, 30-40 parts of sodium chloride, 10-15 parts of potassium chloride, 8-10 parts of sodium alginate, 15-20 parts of disodium hydrogen phosphate, 15-18 parts of potassium sorbate and 13-15 parts of an antibacterial additive;
the curing agent is prepared by the following steps:
step S1: dissolving sodium chloride and potassium chloride in water, stirring at the rotation speed of 500-;
step S2: adding potassium sorbate and antibacterial additive into the mixed solution, and stirring at the rotation speed of 1000-1500r/min and the temperature of 50-60 deg.C for 30-40min to obtain salted egg yolk pickling agent.
Further, the antibacterial additive is prepared by the following steps:
step A1: adding chitosan and acetic acid solution into a reaction kettle, stirring at the rotation speed of 150-200r/min until the chitosan is completely dissolved, adding acetone, continuously stirring for 10-15min, adding sodium hydroxide solution and isopropanol, stirring for 5-10min, adding chloroacetic acid solution, reacting at the temperature of 70-80 ℃ for 3-5h, cooling to room temperature, adjusting the pH value of the reaction solution to 7, filtering to remove filtrate, washing the filter cake with methanol for 2-3 times, and drying to obtain carboxymethyl chitosan;
step A2: adding gamma-aminopropyltriethoxysilane, carboxymethyl chitosan and 1-hydroxybenzotriazole into a reaction kettle, stirring for 5-10min under the condition of the rotation speed of 150-;
step A3: dissolving 2, 4-dihydroxy-5-methylacetophenone in tetrahydrofuran, adding N-bromosuccinimide, reacting for 5-8h at the rotation speed of 200-300r/min and the temperature of 25-30 ℃ to obtain an intermediate 1, dissolving the intermediate 1 in tetrahydrofuran, adding sodium hydride, stirring for 10-15min at the rotation speed of 150-200r/min, adding 4-bromo-2-methyl-2-butene, and reacting for 2-3h at the temperature of 25-30 ℃ to obtain an intermediate 2;
the reaction process is as follows:
step A4: and (2) dissolving the modified chitosan prepared in the step A2 in deionized water, adding sodium hydroxide to react for 1-1.5h at the temperature of 30-40 ℃, adding the intermediate 2 prepared in the step A3, and reacting for 1-1.5h at the rotation speed of 200-300r/min and the temperature of 40-50 ℃ to prepare the antibacterial additive.
Further, the amount ratio of the chitosan, the acetic acid solution, the acetone, the sodium hydroxide solution, the isopropanol and the chloroacetic acid solution in the step A1 is 1g:3mL:5mL:1.2mL:1.3mL:2mL, the mass fraction of the acetic acid solution is 60%, the mass fraction of the sodium hydroxide solution is 25%, and the mass fraction of the chloroacetic acid solution is 30%.
Further, the mass ratio of the gamma-aminopropyltriethoxysilane, the carboxymethyl chitosan and the 1-hydroxybenzotriazole in the step A2 is 2:5: 1.2.
Further, the molar ratio of the 2, 4-dihydroxy-5-methylacetophenone to the N-bromosuccinimide in the step A3 is 1:1.2, and the molar ratio of the intermediate 1, the sodium hydride and the 4-bromo-2-methyl-2-butene is 1:1.5: 1.1.
Further, the dosage ratio of the modified chitosan, the trimethylchlorosilane, the sodium hydroxide and the intermediate 2 in the step A4 is 5g to 0.8g to 1.3g to 3 g.
A preparation method of a salted egg yolk curing agent specifically comprises the following steps:
step S1: dissolving sodium chloride and potassium chloride in water, stirring at the rotation speed of 500-;
step S2: adding potassium sorbate and antibacterial additive into the mixed solution, and stirring at the rotation speed of 1000-1500r/min and the temperature of 50-60 deg.C for 30-40min to obtain salted egg yolk pickling agent.
The invention has the beneficial effects that: the invention discloses an antibacterial additive prepared in the process of preparing a salted egg yolk curing agent, which takes chitosan as a raw material, firstly, the chitosan is treated to prepare carboxymethyl chitosan, then, the amino group of the gamma-aminopropyl triethoxysilane and the carboxyl group of the carboxymethyl chitosan are condensed under the action of 1-hydroxybenzotriazole to prepare modified chitosan, 2, 4-dihydroxy-5-methylacetophenone is reacted with N-bromosuccinimide to prepare an intermediate 1, then, the intermediate 1 is reacted with 4-bromo-2-methyl-2-butylene to prepare an intermediate 2, the modified chitosan is dissolved in deionized water and then reacted with sodium hydroxide to ensure that the hydrogen of alcoholic hydroxyl group on the modified chitosan is replaced by sodium to react with the intermediate 2, the intermediate 2 molecules are fixed on the modified chitosan to prepare the antibacterial filler, when the salted egg yolk is salted, the antibacterial additive in the salting preparation can form a layer of antibacterial film on the surface of the egg shell, the antibacterial film partially penetrates through the bacterial cell membrane when bacteria are bred and is combined with protein and nucleic acid in cells, so that the replication of bacterial DNA and the synthesis of the protein are influenced, the bacteria die, part of the antibacterial additive is adsorbed on the surface of the bacterial cell to form a polymer film, the transportation of nutrient substances into the cells is prevented, the bacteria are killed, the product quality of the salted egg yolk is ensured, and the storage time is prolonged.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1
A salted egg yolk curing agent comprises the following raw materials in parts by weight: 1000 parts of water, 30 parts of sodium chloride, 10 parts of potassium chloride, 8 parts of sodium alginate, 15 parts of disodium hydrogen phosphate, 15 parts of potassium sorbate and 13 parts of an antibacterial additive;
the curing agent is prepared by the following steps:
step S1: dissolving sodium chloride and potassium chloride in water, stirring at a rotation speed of 500r/min, adding sodium alginate and disodium hydrogen chlorate, and stirring for 10min to obtain a mixed solution;
step S2: adding potassium sorbate and antibacterial additive into the mixed solution, stirring at 50 deg.C and 1000r/min for 30min to obtain salted egg yolk pickling agent.
The antibacterial additive is prepared by the following steps:
step A1: adding chitosan and acetic acid solution into a reaction kettle, stirring at the rotation speed of 150r/min until the chitosan is completely dissolved, adding acetone, continuously stirring for 10min, adding sodium hydroxide solution and isopropanol, stirring for 5min, adding chloroacetic acid solution, reacting at the temperature of 70 ℃ for 3h, cooling to room temperature, adjusting the pH value of the reaction solution to 7, filtering to remove filtrate, washing the filter cake with methanol for 2 times, and drying to obtain carboxymethyl chitosan;
step A2: adding gamma-aminopropyltriethoxysilane, carboxymethyl chitosan and 1-hydroxybenzotriazole into a reaction kettle, stirring for 5min under the condition that the rotating speed is 150r/min, adjusting the pH value of a reaction solution to 8, and reacting for 2h under the condition that the temperature is 70 ℃ to prepare modified chitosan;
step A3: dissolving 2, 4-dihydroxy-5-methylacetophenone in tetrahydrofuran, adding N-bromosuccinimide, reacting for 5 hours at the temperature of 25 ℃ at the rotation speed of 200r/min to obtain an intermediate 1, dissolving the intermediate 1 in tetrahydrofuran, adding sodium hydride, stirring for 10 minutes at the rotation speed of 150r/min, adding 4-bromo-2-methyl-2-butene, and reacting for 2 hours at the temperature of 25 ℃ to obtain an intermediate 2;
step A4: and (3) dissolving the modified chitosan prepared in the step A2 in deionized water, adding sodium hydroxide to react for 1h at the temperature of 30 ℃, adding the intermediate 2 prepared in the step A3, and reacting for 1h at the rotation speed of 200r/min and the temperature of 40 ℃ to prepare the antibacterial additive.
Example 2
A salted egg yolk curing agent comprises the following raw materials in parts by weight: 1200 parts of water, 33 parts of sodium chloride, 12 parts of potassium chloride, 9 parts of sodium alginate, 18 parts of disodium hydrogen phosphate, 16 parts of potassium sorbate and 14 parts of an antibacterial additive;
the curing agent is prepared by the following steps:
step S1: dissolving sodium chloride and potassium chloride in water, stirring at a rotation speed of 500r/min, adding sodium alginate and disodium hydrogen chlorate, and stirring for 15min to obtain a mixed solution;
step S2: adding potassium sorbate and antibacterial additive into the mixed solution, stirring at 60 deg.C and 1000r/min for 30min to obtain salted egg yolk pickling agent.
The antibacterial additive is prepared by the following steps:
step A1: adding chitosan and acetic acid solution into a reaction kettle, stirring at the rotation speed of 200r/min until the chitosan is completely dissolved, adding acetone, continuously stirring for 10min, adding sodium hydroxide solution and isopropanol, stirring for 10min, adding chloroacetic acid solution, reacting at the temperature of 70 ℃ for 5h, cooling to room temperature, adjusting the pH value of the reaction solution to 7, filtering to remove filtrate, washing the filter cake with methanol for 2 times, and drying to obtain carboxymethyl chitosan;
step A2: adding gamma-aminopropyltriethoxysilane, carboxymethyl chitosan and 1-hydroxybenzotriazole into a reaction kettle, stirring for 5min under the condition that the rotation speed is 200r/min, adjusting the pH value of a reaction solution to 8, and reacting for 2h under the condition that the temperature is 80 ℃ to prepare modified chitosan;
step A3: dissolving 2, 4-dihydroxy-5-methylacetophenone in tetrahydrofuran, adding N-bromosuccinimide, reacting for 8 hours at the temperature of 25 ℃ at the rotation speed of 300r/min to obtain an intermediate 1, dissolving the intermediate 1 in tetrahydrofuran, adding sodium hydride, stirring for 15 minutes at the rotation speed of 150r/min, adding 4-bromo-2-methyl-2-butene, and reacting for 2 hours at the temperature of 25 ℃ to obtain an intermediate 2;
step A4: and (3) dissolving the modified chitosan prepared in the step A2 in deionized water, adding sodium hydroxide to react for 1 hour at the temperature of 40 ℃, adding the intermediate 2 prepared in the step A3, and reacting for 1.5 hours at the rotation speed of 300r/min and the temperature of 40 ℃ to prepare the antibacterial additive.
Example 3
A salted egg yolk curing agent comprises the following raw materials in parts by weight: 1400 parts of water, 38 parts of sodium chloride, 14 parts of potassium chloride, 9 parts of sodium alginate, 18 parts of disodium hydrogen phosphate, 17 parts of potassium sorbate and 14 parts of an antibacterial additive;
the curing agent is prepared by the following steps:
step S1: dissolving sodium chloride and potassium chloride in water, stirring at the rotation speed of 800r/min, adding sodium alginate and disodium hydrogen chlorate, and stirring for 10min to obtain a mixed solution;
step S2: adding potassium sorbate and antibacterial additive into the mixed solution, and stirring at rotation speed of 1500r/min and temperature of 50 deg.C for 40min to obtain salted egg yolk pickling agent.
The antibacterial additive is prepared by the following steps:
step A1: adding chitosan and acetic acid solution into a reaction kettle, stirring at the rotation speed of 150r/min until the chitosan is completely dissolved, adding acetone, continuously stirring for 15min, adding sodium hydroxide solution and isopropanol, stirring for 5min, adding chloroacetic acid solution, reacting at the temperature of 80 ℃ for 3h, cooling to room temperature, adjusting the pH value of the reaction solution to 7, filtering to remove filtrate, washing the filter cake with methanol for 3 times, and drying to obtain carboxymethyl chitosan;
step A2: adding gamma-aminopropyltriethoxysilane, carboxymethyl chitosan and 1-hydroxybenzotriazole into a reaction kettle, stirring for 10min under the condition that the rotating speed is 150r/min, adjusting the pH value of a reaction solution to 8, and reacting for 3h under the condition that the temperature is 70 ℃ to prepare modified chitosan;
step A3: dissolving 2, 4-dihydroxy-5-methylacetophenone in tetrahydrofuran, adding N-bromosuccinimide, reacting for 5 hours at the temperature of 30 ℃ at the rotation speed of 200r/min to obtain an intermediate 1, dissolving the intermediate 1 in tetrahydrofuran, adding sodium hydride, stirring for 10 minutes at the rotation speed of 200r/min, adding 4-bromo-2-methyl-2-butene, and reacting for 3 hours at the temperature of 30 ℃ to obtain an intermediate 2;
step A4: and D, dissolving the modified chitosan prepared in the step A2 in deionized water, adding sodium hydroxide to react for 1.5h at the temperature of 30 ℃, adding the intermediate 2 prepared in the step A3, and reacting for 1h at the rotation speed of 200r/min and the temperature of 50 ℃ to prepare the antibacterial additive.
Example 4
A salted egg yolk curing agent comprises the following raw materials in parts by weight: 1500 parts of water, 40 parts of sodium chloride, 15 parts of potassium chloride, 10 parts of sodium alginate, 20 parts of disodium hydrogen phosphate, 18 parts of potassium sorbate and 15 parts of an antibacterial additive;
the curing agent is prepared by the following steps:
step S1: dissolving sodium chloride and potassium chloride in water, stirring at the rotation speed of 800r/min, adding sodium alginate and disodium hydrogen chlorate, and stirring for 15min to obtain a mixed solution;
step S2: adding potassium sorbate and antibacterial additive into the mixed solution, and stirring at rotation speed of 1500r/min and temperature of 60 deg.C for 40min to obtain salted egg yolk pickling agent.
The antibacterial additive is prepared by the following steps:
step A1: adding chitosan and acetic acid solution into a reaction kettle, stirring at the rotation speed of 200r/min until the chitosan is completely dissolved, adding acetone, continuously stirring for 15min, adding sodium hydroxide solution and isopropanol, stirring for 10min, adding chloroacetic acid solution, reacting at the temperature of 80 ℃ for 5h, cooling to room temperature, adjusting the pH value of the reaction solution to 7, filtering to remove filtrate, washing the filter cake with methanol for 3 times, and drying to obtain carboxymethyl chitosan;
step A2: adding gamma-aminopropyltriethoxysilane, carboxymethyl chitosan and 1-hydroxybenzotriazole into a reaction kettle, stirring for 10min under the condition that the rotation speed is 200r/min, adjusting the pH value of a reaction solution to 8, and reacting for 3h under the condition that the temperature is 80 ℃ to prepare modified chitosan;
step A3: dissolving 2, 4-dihydroxy-5-methylacetophenone in tetrahydrofuran, adding N-bromosuccinimide, reacting for 8 hours at the temperature of 30 ℃ at the rotation speed of 300r/min to obtain an intermediate 1, dissolving the intermediate 1 in tetrahydrofuran, adding sodium hydride, stirring for 15 minutes at the rotation speed of 200r/min, adding 4-bromo-2-methyl-2-butene, and reacting for 3 hours at the temperature of 30 ℃ to obtain an intermediate 2;
step A4: and D, dissolving the modified chitosan prepared in the step A2 in deionized water, adding sodium hydroxide to react for 1.5h at the temperature of 40 ℃, adding the intermediate 2 prepared in the step A3, and reacting for 1.5h at the rotation speed of 300r/min and the temperature of 50 ℃ to prepare the antibacterial additive.
Comparative example 1
This comparative example was compared to example 1 without the addition of an antimicrobial additive, and was identical to the procedure.
Comparative example 2
The comparative example is a common salted egg yolk curing agent in the market.
The salted egg yolk curing agents prepared in examples 1 to 4 and comparative examples 1 to 2 were used for curing egg yolk, and the antibacterial property of the cured salted egg yolk was tested, and the test results are shown in table 1 below;
TABLE 1
As can be seen from Table 1 above, the salted egg yolk prepared in examples 1-4 has the Escherichia coli sterilization rate of 97.28-98.42%, the Staphylococcus aureus sterilization rate of 97.98-98.52%, the salted egg yolk prepared in comparative example 1 has the Escherichia coli sterilization rate of 85.27%, the Staphylococcus aureus sterilization rate of 83.64%, the salted egg yolk prepared in comparative example 2 has the Escherichia coli sterilization rate of 92.35%, and the Staphylococcus aureus sterilization rate of 90.46%, and the invention has good antibacterial effect.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (7)
1. A salted egg yolk curing agent is characterized in that: the feed is prepared from the following raw materials in parts by weight: 1000 parts of water plus 1500, 30-40 parts of sodium chloride, 10-15 parts of potassium chloride, 8-10 parts of sodium alginate, 15-20 parts of disodium hydrogen phosphate, 15-18 parts of potassium sorbate and 13-15 parts of an antibacterial additive;
the curing agent is prepared by the following steps:
step S1: dissolving sodium chloride and potassium chloride in water, stirring at the rotation speed of 500-;
step S2: adding potassium sorbate and antibacterial additive into the mixed solution, and stirring at the rotation speed of 1000-1500r/min and the temperature of 50-60 deg.C for 30-40min to obtain salted egg yolk pickling agent.
2. The salted egg yolk curing agent as claimed in claim 1, which is characterized in that: the antibacterial additive is prepared by the following steps:
step A1: adding chitosan and acetic acid solution into a reaction kettle, stirring at the rotation speed of 150-200r/min until the chitosan is completely dissolved, adding acetone, continuously stirring for 10-15min, adding sodium hydroxide solution and isopropanol, stirring for 5-10min, adding chloroacetic acid solution, reacting at the temperature of 70-80 ℃ for 3-5h, cooling to room temperature, adjusting the pH value of the reaction solution to 7, filtering to remove filtrate, washing the filter cake with methanol for 2-3 times, and drying to obtain carboxymethyl chitosan;
step A2: adding gamma-aminopropyltriethoxysilane, carboxymethyl chitosan and 1-hydroxybenzotriazole into a reaction kettle, stirring for 5-10min under the condition of the rotation speed of 150-;
step A3: dissolving 2, 4-dihydroxy-5-methylacetophenone in tetrahydrofuran, adding N-bromosuccinimide, reacting for 5-8h at the rotation speed of 200-300r/min and the temperature of 25-30 ℃ to obtain an intermediate 1, dissolving the intermediate 1 in tetrahydrofuran, adding sodium hydride, stirring for 10-15min at the rotation speed of 150-200r/min, adding 4-bromo-2-methyl-2-butene, and reacting for 2-3h at the temperature of 25-30 ℃ to obtain an intermediate 2;
step A4: and (2) dissolving the modified chitosan prepared in the step A2 in deionized water, adding sodium hydroxide to react for 1-1.5h at the temperature of 30-40 ℃, adding the intermediate 2 prepared in the step A3, and reacting for 1-1.5h at the rotation speed of 200-300r/min and the temperature of 40-50 ℃ to prepare the antibacterial additive.
3. The salted egg yolk curing agent as claimed in claim 2, which is characterized in that: the dosage ratio of the chitosan, the acetic acid solution, the acetone, the sodium hydroxide solution, the isopropanol and the chloroacetic acid solution in the step A1 is 1g:3mL:5mL:1.2mL:1.3mL:2mL, the mass fraction of the acetic acid solution is 60%, the mass fraction of the sodium hydroxide solution is 25%, and the mass fraction of the chloroacetic acid solution is 30%.
4. The salted egg yolk curing agent as claimed in claim 2, which is characterized in that: the mass ratio of the gamma-aminopropyltriethoxysilane, the carboxymethyl chitosan and the 1-hydroxybenzotriazole in the step A2 is 2:5: 1.2.
5. The salted egg yolk curing agent as claimed in claim 2, which is characterized in that: the molar ratio of the 2, 4-dihydroxy-5-methylacetophenone to the N-bromosuccinimide in the step A3 is 1:1.2, and the molar ratio of the intermediate 1, the sodium hydride and the 4-bromo-2-methyl-2-butene is 1:1.5: 1.1.
6. The salted egg yolk curing agent as claimed in claim 2, which is characterized in that: the dosage ratio of the modified chitosan, the trimethylchlorosilane, the sodium hydroxide and the intermediate 2 in the step A4 is 5g to 0.8g to 1.3g to 3 g.
7. The method for preparing the salted egg yolk curing agent according to claim 1, which is characterized in that: the method specifically comprises the following steps:
step S1: dissolving sodium chloride and potassium chloride in water, stirring at the rotation speed of 500-;
step S2: adding potassium sorbate and antibacterial additive into the mixed solution, and stirring at the rotation speed of 1000-1500r/min and the temperature of 50-60 deg.C for 30-40min to obtain salted egg yolk pickling agent.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114875549A (en) * | 2022-05-09 | 2022-08-09 | 深圳初和服饰有限公司 | Breathable sweat-discharging fabric and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114875549A (en) * | 2022-05-09 | 2022-08-09 | 深圳初和服饰有限公司 | Breathable sweat-discharging fabric and preparation method thereof |
| CN114875549B (en) * | 2022-05-09 | 2023-05-16 | 深圳初和服饰有限公司 | Breathable perspiration fabric and preparation method thereof |
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