CN112715866A - Method for making preserved eggs - Google Patents
Method for making preserved eggs Download PDFInfo
- Publication number
- CN112715866A CN112715866A CN202110060414.3A CN202110060414A CN112715866A CN 112715866 A CN112715866 A CN 112715866A CN 202110060414 A CN202110060414 A CN 202110060414A CN 112715866 A CN112715866 A CN 112715866A
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- CN
- China
- Prior art keywords
- parts
- eggs
- weight
- pickling
- tea
- 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.)
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 26
- 238000005554 pickling Methods 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims description 32
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- 241001122767 Theaceae Species 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000011787 zinc oxide Substances 0.000 claims description 16
- 238000002791 soaking Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 4
- 235000019654 spicy taste Nutrition 0.000 abstract description 4
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 231100000956 nontoxicity Toxicity 0.000 abstract description 2
- 239000002244 precipitate Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- HTUMBQDCCIXGCV-UHFFFAOYSA-N lead oxide Chemical compound [O-2].[Pb+2] HTUMBQDCCIXGCV-UHFFFAOYSA-N 0.000 description 2
- 229910000464 lead oxide Inorganic materials 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method for preparing preserved eggs comprises the following steps: selecting fresh eggs, preparing a pickling material, pickling the fresh duck eggs in a pickling material container for 5-10 days, preparing a fermentation pickling material, taking out the pickled eggs, putting the pickled eggs into the fermentation pickling material, taking out the eggs after 5 minutes of pickling, putting the eggs into a sealing bag, and putting the sealing bag into a basket to carry out sealed fermentation on the eggs for 6-15 days to obtain a finished product. The preserved eggs prepared by the invention not only keep the original flavor and advantages, but also completely remove heavy metals and other harmful substances harmful to human bodies in preserved eggs, are suitable for safe eating by people, have no bitter, astringent or spicy taste when eaten, have beautiful color and good taste, have no toxicity, no precipitate or pollution in feed liquid, and can be reused to reduce the cost.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making preserved eggs.
Background
The preserved eggs are the traditional flavor egg products in China, are not only popular with the vast consumers in China, but also have the full name in the international market. However, lead oxide is mostly adopted in the traditional preserved egg pickling process, and the lead oxide mainly plays a role in controlling the uniform permeation of sodium hydroxide in the preserved egg pickling process, promotes shell separation and corrosion prevention, and increases the flavor and color of the preserved egg. Lead is a toxic heavy metal element, so if it is eaten frequently, lead poisoning may occur, thereby causing insomnia, inattention, anemia, arthralgia, slow thinking, and impaired brain function. In addition, the traditional preserved egg salting process often has a spicy taste due to excessive alkali. Along with the gradual improvement of the living standard of people, consumers put forward higher requirements on the safety and the comprehensive balance of the nutrition of food materials, and the preserved eggs prepared by the traditional process obviously cannot meet the requirements of modern food on environmental protection and comprehensive nutrition.
Disclosure of Invention
The invention aims to solve the problems and provides a method for making preserved eggs, which has the advantages of no lead, no astringent and spicy taste, good mouthfeel and improved nutritional value of eggs.
The technical scheme adopted by the invention is as follows:
a method for preparing preserved eggs comprises the following steps:
the method comprises the following steps: sorting fresh eggs, selecting fresh duck eggs with undamaged shells and no cracks, cleaning mud on the surfaces of the eggs, and drying for later use;
step two: preparing pickling materials, namely adding 90-110 parts of water, 2-8 parts of salt, 10-15 parts of sodium hydroxide, 0.5-0.8 part of tea and 30-40 parts of zinc oxide into a container according to parts by weight and uniformly stirring;
step three: adding fresh duck eggs into a soaking container, ensuring that the eggs are completely immersed, keeping the temperature in a pickling room at 20-28 ℃, and pickling for 5-10 days;
step four: preparing a fermentation soaking material, namely adding 90-110 parts by weight of water, 0.02-0.03 part by weight of tea, 1-1.4 parts by weight of salt and 0.03-0.04 part by weight of zinc oxide into a container and uniformly stirring;
step five: and (3) fishing out the eggs pickled in the step three, putting the eggs into a fermentation material, fishing out the eggs after 5 minutes of soaking, putting the eggs into a sealing bag, putting the sealing bag into a basket to seal and ferment the eggs, keeping the temperature in a fermentation chamber at 20-28 ℃, and fermenting for 6-15 days to obtain the finished product.
The preserved eggs prepared by the invention not only keep the original flavor and advantages, but also completely remove heavy metals and other harmful substances harmful to human bodies in preserved eggs, are suitable for safe eating by people, have no bitter, astringent or spicy taste when eaten, have beautiful color and good taste, have no toxicity, no precipitate or pollution in feed liquid, and can be reused to reduce the cost.
Detailed Description
Example one
A method for preparing preserved eggs comprises the following steps:
the method comprises the following steps: sorting fresh eggs, selecting fresh duck eggs with undamaged shells and no cracks, cleaning mud on the surfaces of the eggs, and drying for later use;
step two: preparing a pickling material, namely adding 100 parts by weight of water, 5 parts by weight of salt, 13 parts by weight of sodium hydroxide, 0.6 part by weight of tea leaves and 35 parts by weight of zinc oxide into a container and uniformly stirring;
step three: adding fresh duck eggs into a material soaking container, ensuring that the eggs are completely immersed, keeping the indoor temperature at 20-28 ℃, and pickling for 8 days;
step four: preparing a fermentation soaking material, namely adding 100 parts of water, 0.025 part of tea, 1.2 parts of salt and 0.035 part of zinc oxide into a container according to the parts by weight and uniformly stirring;
step five: and (3) fishing out the eggs pickled in the step three, putting the eggs into a fermentation material, fishing out the eggs after 5 minutes of soaking, putting the eggs into a sealing bag, putting the sealing bag into a basket to seal and ferment the eggs, keeping the temperature in a fermentation chamber at 20-28 ℃, and fermenting for 6-15 days to obtain the finished product.
Example two
The second embodiment is substantially the same as the first embodiment, and the difference is that the second step: the preparation of the pickling material is that 90 parts of water, 2 parts of salt, 10 parts of sodium hydroxide, 0.5 part of tea and 30 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the preparation of the fermentation soaking material is that 90 parts of water, 0.023 part of tea, 1 part of salt and 0.03 part of zinc oxide are added into a container according to the parts by weight and are stirred evenly.
EXAMPLE III
The third embodiment is substantially the same as the first embodiment, and the difference is that the second step: the preparation of the pickling material is that 110 parts of water, 8 parts of salt, 15 parts of sodium hydroxide, 0.8 part of tea and 40 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the preparation of the fermentation soaking material is that 110 parts of water, 0.03 part of tea, 1.4 parts of salt and 0.04 part of zinc oxide are added into a container according to the parts by weight and are stirred evenly.
Claims (4)
1. The preparation method of the preserved eggs is characterized by comprising the following steps:
the method comprises the following steps: sorting fresh eggs, selecting fresh duck eggs with undamaged shells and no cracks, cleaning mud on the surfaces of the eggs, and drying for later use;
step two: preparing pickling materials, namely adding 90-110 parts of water, 2-8 parts of salt, 10-15 parts of sodium hydroxide, 0.5-0.8 part of tea and 30-40 parts of zinc oxide into a container according to parts by weight and uniformly stirring;
step three: adding fresh duck eggs into a material soaking container, ensuring that the eggs are completely immersed, keeping the indoor temperature at 20-28 ℃, and pickling for 5-10 days;
step four: preparing a fermentation soaking material, namely adding 90-110 parts by weight of water, 0.02-0.03 part by weight of tea, 1-1.4 parts by weight of salt and 0.03-0.04 part by weight of zinc oxide into a container and uniformly stirring;
step five: and (3) fishing out the eggs pickled in the step three, putting the eggs into a fermentation material, fishing out the eggs after 5 minutes of soaking, putting the eggs into a sealing bag, putting the sealing bag into a basket to seal and ferment the eggs, keeping the temperature in a fermentation chamber at 20-28 ℃, and fermenting for 6-15 days to obtain the finished product.
2. The method for preparing preserved eggs according to claim 1, wherein the method comprises the following steps: the preparation of the pickling material is that 100 parts of water, 5 parts of salt, 13 parts of sodium hydroxide, 0.6 part of tea and 35 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the fermentation soaking material is prepared by adding 100 parts of water, 0.025 part of tea, 1.2 parts of salt and 0.035 part of zinc oxide into a container by weight parts and stirring uniformly.
3. The method for preparing preserved eggs according to claim 1, wherein the method comprises the following steps: the preparation of the pickling material is that 90 parts of water, 2 parts of salt, 10 parts of sodium hydroxide, 0.5 part of tea and 30 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the preparation of the fermentation soaking material is that 90 parts of water, 0.023 part of tea, 1 part of salt and 0.03 part of zinc oxide are added into a container according to the parts by weight and are stirred evenly.
4. The method for preparing preserved eggs according to claim 1, wherein the method comprises the following steps: the preparation of the pickling material is that 110 parts of water, 8 parts of salt, 15 parts of sodium hydroxide, 0.8 part of tea and 40 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the preparation of the fermentation soaking material is that 110 parts of water, 0.03 part of tea, 1.4 parts of salt and 0.04 part of zinc oxide are added into a container according to the parts by weight and are stirred evenly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110060414.3A CN112715866A (en) | 2021-01-18 | 2021-01-18 | Method for making preserved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110060414.3A CN112715866A (en) | 2021-01-18 | 2021-01-18 | Method for making preserved eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112715866A true CN112715866A (en) | 2021-04-30 |
Family
ID=75591984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110060414.3A Pending CN112715866A (en) | 2021-01-18 | 2021-01-18 | Method for making preserved eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112715866A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777880A (en) * | 2022-10-31 | 2023-03-14 | 梁枫 | Method for making preserved eggs |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87103308A (en) * | 1987-05-07 | 1988-11-23 | 北京市食品研究所 | Making contains the method for zinc (not leading) preserved quail eggs |
| CN101305815A (en) * | 2008-06-03 | 2008-11-19 | 张成文 | Processing method of leadless flavor preserved egg without shell |
| CN103637239A (en) * | 2013-11-28 | 2014-03-19 | 贵州省凤冈县禽旺食品有限公司 | Preparation method of preserved eggs |
| CN105747132A (en) * | 2016-04-06 | 2016-07-13 | 贵州省镇远生态农业扶贫旅游食品有限公司 | Processing process of preserved eggs |
| CN106993765A (en) * | 2017-03-31 | 2017-08-01 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of low alkali lime-preserved egg and preparation method thereof |
-
2021
- 2021-01-18 CN CN202110060414.3A patent/CN112715866A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87103308A (en) * | 1987-05-07 | 1988-11-23 | 北京市食品研究所 | Making contains the method for zinc (not leading) preserved quail eggs |
| CN101305815A (en) * | 2008-06-03 | 2008-11-19 | 张成文 | Processing method of leadless flavor preserved egg without shell |
| CN103637239A (en) * | 2013-11-28 | 2014-03-19 | 贵州省凤冈县禽旺食品有限公司 | Preparation method of preserved eggs |
| CN105747132A (en) * | 2016-04-06 | 2016-07-13 | 贵州省镇远生态农业扶贫旅游食品有限公司 | Processing process of preserved eggs |
| CN106993765A (en) * | 2017-03-31 | 2017-08-01 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of low alkali lime-preserved egg and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777880A (en) * | 2022-10-31 | 2023-03-14 | 梁枫 | Method for making preserved eggs |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210430 |
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| RJ01 | Rejection of invention patent application after publication |