CN113229466A - Industrial pickling method and pickling container for flavored preserved eggs - Google Patents
Industrial pickling method and pickling container for flavored preserved eggs Download PDFInfo
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- CN113229466A CN113229466A CN202110710013.8A CN202110710013A CN113229466A CN 113229466 A CN113229466 A CN 113229466A CN 202110710013 A CN202110710013 A CN 202110710013A CN 113229466 A CN113229466 A CN 113229466A
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- 238000005554 pickling Methods 0.000 title claims abstract description 128
- 235000013601 eggs Nutrition 0.000 title claims abstract description 118
- 238000000034 method Methods 0.000 title claims abstract description 50
- 239000007788 liquid Substances 0.000 claims abstract description 55
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 40
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 14
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 14
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 24
- 239000002585 base Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- 239000003513 alkali Substances 0.000 claims description 12
- 235000012255 calcium oxide Nutrition 0.000 claims description 12
- 239000000292 calcium oxide Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 claims description 6
- 230000000378 dietary effect Effects 0.000 claims description 6
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000645 desinfectant Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000003637 basic solution Substances 0.000 claims description 4
- UDTUCCXZNVRBEJ-PBVFJORSSA-N Clove-3 Chemical compound C=12OC(C)=CC(=O)C2=C(O)C=C(O)C=1[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UDTUCCXZNVRBEJ-PBVFJORSSA-N 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 abstract description 11
- 230000035943 smell Effects 0.000 abstract description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 6
- 235000014103 egg white Nutrition 0.000 abstract description 6
- 210000000969 egg white Anatomy 0.000 abstract description 6
- 210000002969 egg yolk Anatomy 0.000 abstract description 6
- 235000013345 egg yolk Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 241000213006 Angelica dahurica Species 0.000 description 6
- 241000159443 Myrcia Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
Images
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
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to an industrial pickling method and a pickling container for flavored preserved eggs, belonging to the field of egg food processing. The method prepares the flavored preserved eggs by pickling the fresh duck eggs with the pickling liquid for 20 days through the processes of selecting eggs, sterilizing and preparing the pickling liquid, the pickled flavored preserved eggs are rich in elasticity, the solidified egg white is smooth and clean, the egg yolk is well-defined in level, the alkaline taste is light, the mouthfeel is rich, the radix angelicae in the base liquid can remove the fishy smell in the preserved eggs, the galangal can remove other peculiar smells, and the spiceleaf, the tea leaves and the clove can improve the fresh aroma of the preserved eggs, so that the problems that the preserved eggs produced by the existing method are single in taste and bitter and astringent in alkaline taste are solved; on the other hand, the pickling container of the invention can ensure that the eggs in the pickling process are orderly placed, and the condition of each layer of eggs can be observed at any time, thereby being beneficial to improving the pickling quality.
Description
Technical Field
The invention relates to an industrial pickling method and a pickling container for flavored preserved eggs, belonging to the field of egg food processing.
Background
Preserved eggs, also known as preserved eggs, preserved eggs and the like, are popular with eaters due to the characteristics of unique flavor and appetite promotion. The traditional method for making preserved eggs is to put cleaned duck eggs into a soaking solution which takes quicklime as a main raw material for pickling, because the protein gel in the duck eggs can be changed into a solid with high elasticity by alkaline substances in the soaking solution, and the sulfur-containing amino acid in the duck eggs can be decomposed to generate hydrogen sulfide and ammonia after being subjected to the action of strong alkali, the pickled preserved eggs have single taste and bitter and astringent alkaline taste; the taste is influenced to a certain extent when eating. On the other hand, due to the structural reason, the eggs in the conventional pickling container are stacked in the container in the process of pickling the preserved eggs, so that the pickling condition of each layer of preserved eggs is inconvenient to observe at any time.
Therefore, there is a need to develop a new method and container for pickling preserved eggs, so as to solve the above problems existing in the prior art.
Disclosure of Invention
The invention aims to: the preserved egg can be salted to have elasticity, egg white solidification and smoothness, clear egg yolk level, light alkali taste and rich mouthfeel, and solves the problems that the preserved egg produced by the existing method has single taste and bitter alkali taste; an industrial pickling method and a pickling container for the flavor preserved eggs which influence the taste problem in eating to a certain extent.
The technical scheme of the invention is as follows:
an industrial pickling method of flavored preserved eggs comprises the following steps:
1) and selecting eggs: sorting fresh duck eggs according to weight specifications, then checking the sorted fresh duck eggs with uniform specifications, removing broken or scattered yellow duck eggs according to requirements, and draining after cleaning;
2) soaking the drained duck eggs in calcium hypochlorite disinfectant for 20 minutes for disinfection for later use;
3) preparing a pickling liquid:
placing radix Angelicae Dahuricae, folium Neocinnamomi Delavayi, folium Camelliae sinensis, rhizoma Alpiniae Officinarum, and flos Caryophylli in water, boiling, decocting with slow fire for 45 min, naturally cooling, and filtering to obtain base solution. Putting salt, dietary alkali and quicklime which are main raw materials into a certain basic liquid according to a certain proportion, stirring, and filtering residues to obtain a pickling liquid;
4) pouring the pickling liquid into a pickling container, stacking the standby duck eggs on a stacking rack of the pickling container layer by layer, wherein the surface of the pickling liquid is required to be higher than that of the duck eggs on the stacking rack at the highest layer by 5cm in the pickling process, and fishing out and packaging after 20 days of pickling to obtain the finished flavored preserved eggs.
The pickling liquid is prepared from the following raw materials in parts by weight;
base liquid 115 salt 10
The base liquid is prepared from the following raw materials in parts by weight;
water 100 radix Angelicae Dahuricae 4 folium Neocinnamomi Delavayi 2
The pickling liquid is prepared from the following raw materials in parts by weight;
base solution 113 salt 9
The base liquid is prepared from the following raw materials in parts by weight;
water 100 radix Angelicae Dahuricae 3 folium Neocinnamomi Delavayi 2
Tea 2.5 galangal 3.5 clove 2
The pickling liquid is prepared from the following raw materials in parts by weight;
base solution 110 salt 8
The base liquid is prepared from the following raw materials in parts by weight;
water 100 radix Angelicae Dahuricae 2 folium Neocinnamomi Delavayi 1
The pickling container in the step 4) is composed of a pickling barrel and a stacking frame, a discharge pipe is arranged on one side of the bottom end of the pickling barrel, a lifting main rod is fixedly arranged at the center part in the pickling barrel, and the stacking frame is arranged on the lifting main rod in a threaded mode.
The stacking frame is composed of a lifting pipe, fixing rings and stacking discs, the plurality of fixing rings are fixedly arranged on the lifting pipe in a stacked mode, and the plurality of stacking discs are movably arranged on the circumference of the fixing rings through mounting seats and pin shafts. The top of the lifting pipe is fixedly provided with a top cover.
The stacking plate is fan-shaped, and stirring blades are arranged at the bottom of the stacking plate.
The fixing ring is in a convex shape.
The invention has the beneficial effects that:
according to the pickling method, the flavored preserved eggs are prepared by pickling the pickling liquid for 20 days, the pickled flavored preserved eggs are rich in elasticity, clear in coagulated egg white, clear in yolk level, light in alkaline taste and rich in taste, wherein the radix angelicae in the base liquid can remove fishy smell in the preserved eggs, the galangal can remove other peculiar smells, and the myrcia, the tea leaves and the clove can improve the fresh and fragrant taste of the preserved eggs, so that the problems that the preserved eggs produced by the existing method are single in taste and bitter and astringent in alkaline taste are solved; on the other hand, the pickling container of the invention can ensure that the eggs in the pickling process are orderly placed, and the condition of each layer of eggs can be observed at any time, thereby being beneficial to improving the pickling quality.
Drawings
FIG. 1 is a schematic sectional view of a pickling container according to the present invention;
FIG. 2 is a schematic top view of the stacking rack,
fig. 3 is an enlarged schematic view of a point a in the figure.
In the figure: 1. salting bucket, 2, pile up the frame, 3, delivery pipe, 4, lift mobile jib, 5, fall way, 6, solid fixed ring, 7, pile up the dish, 8, mount pad, 9, top cap, 10, stirring vane.
Detailed Description
Example 1:
the industrial pickling method of the flavored preserved eggs is characterized by comprising the following steps: the method comprises the following steps:
selecting eggs: the method comprises the following steps of sorting fresh duck eggs according to the unified specification by weight, then checking the sorted fresh duck eggs with the unified specification, removing broken or scattered yellow duck eggs according to requirements, draining water after cleaning, and soaking the duck eggs drained with water in calcium hypochlorite disinfectant for 20 minutes for disinfection for later use.
According to the weight ratio of 2:1:2:3:1:100, the dahurian angelica root, the myrcia, the tea, the galangal and the clove are placed in water to be boiled, then decocted for 45 minutes by slow fire, and filtered after natural cooling, so that the base liquid is obtained.
According to the following steps of 8: 6: 20: 110, putting salt, dietary alkali and quicklime into a basic solution, stirring, and filtering residues to obtain the pickling solution. Pouring the pickling liquid into a pickling container, wherein the pickling container is composed of a pickling barrel 1 and a stacking frame 2, a discharge pipe 3 is arranged on one side of the bottom end of the pickling barrel 1, a lifting main rod 4 is fixedly arranged at the central part in the pickling barrel 1, and the stacking frame 2 is arranged on the lifting main rod 4 in a threaded manner. The stacking frame 2 consists of a lifting pipe 5, a fixing ring 6 and a stacking disc 7;
a plurality of fixing rings 6 are fixedly arranged on the lifting pipe 5 in a laminated manner, and the fixing rings 6 are convex. A plurality of stacking trays 7 are movably mounted on the circumference of the small-diameter section of the fixing ring 6 through a mounting seat 8 and a pin shaft. The purpose of the fixing ring 6 is to assemble a stacking disc 7, the stacking disc 7 is fan-shaped, and the stacking disc 7 is uniformly provided with leakage holes (not shown). The periphery of the stacking disc 7 is provided with a coaming with the height of 1cm, so that egg bodies are prevented from sliding off, and the bottom of the stacking disc 7 is provided with stirring blades 10. The stacking frame 2 is in threaded (spiral) connection with the lifting main rod 4 through the lifting pipe 5, and the stacking frame 2 can integrally move upwards or downwards through the integral forward and reverse rotation of the stacking frame 2.
The number of the fixing rings 6 on the lifting pipe 5 can be selected according to the capacity of the curing barrel 1. The top of the elevator tube 5 is fixedly provided with a top cover 9. Pouring the pickling liquid into a pickling container, stacking the reserved duck eggs on the stacking tray 7 of the stacking rack 2 layer by layer, wherein the surface of the pickling liquid is required to be higher than that of the duck eggs on the stacking rack at the highest layer by 5cm in the pickling process, and fishing out and packaging after 20 days of pickling to obtain the finished flavored preserved eggs.
In the process of stacking the duck eggs on the stacking tray 7 layer by layer, the stacking rack 2 is firstly integrally rotated clockwise, so that the stacking rack 2 integrally moves upwards along the lifting main rod 4, the bottom stacking tray 7 is flush with the pickling barrel 1, and therefore the duck eggs are stacked layer by layer from bottom to top until the eggs on the top layer are submerged in the pickling liquid for 5 cm. The stacking tray 7 is movably arranged on the circumference of the fixing ring 6 through the mounting seat 8 and the pin shaft, and can be turned upwards through the mounting seat 8 and the pin shaft stacking tray 7, so that eggs of the bottom stacking tray 7 can be conveniently stacked, meanwhile, the fixing ring 6 is in a convex shape, and the stacking tray 7 is movably arranged on the circumference of the small-diameter section of the fixing ring 6 through the mounting seat 8 and the pin shaft, so that the turning of the large-diameter section of the fixing ring 6 on the stacking tray 7 is limited, and the stacking tray 7 is limited to be turned within 90 degrees only by taking the pin shaft as an axis; when the stacking tray 7 is in a horizontal state, the upper step of the large-diameter section of the fixing ring 6 supports the stacking tray 7, so that the horizontal state of the stacking tray 7 is maintained.
The stacking frame 2 moves upwards or downwards along the whole rotation of the lifting main rod 4, the stirring blades 10 arranged at the bottom of the stacking disc 7 stir the pickling liquid, so that the pickling liquid can be prevented from generating or forming precipitation, the pickling consistency of the flavor preserved egg industry can be ensured, and the pickling quality can be improved. The angelica dahurica in the base liquid can remove fishy smell in the preserved eggs, the galangal can remove other peculiar smell, the bay leaves, the tea leaves and the clove can improve the fresh flavor of the preserved eggs, the pickled flavored preserved eggs are rich in elasticity, the egg white is solidified and smooth, the egg yolk is well-arranged, the alkaline taste is light, the mouthfeel is rich, and therefore the problems that the preserved eggs produced by the existing method are single in taste and bitter and astringent in alkaline taste are solved; influence the taste of the food to a certain extent, and have positive significance for improving the enterprise benefit. After the production of one batch is completed, the pickling liquid may be discharged or replaced through the discharge pipe 3 as needed.
Example 2:
the industrial pickling method of the flavored preserved eggs is characterized by comprising the following steps: the method comprises the following steps:
selecting eggs: the method comprises the following steps of sorting fresh duck eggs according to the unified specification by weight, then checking the sorted fresh duck eggs with the unified specification, removing broken or scattered yellow duck eggs according to requirements, draining water after cleaning, and soaking the duck eggs drained with water in calcium hypochlorite disinfectant for 20 minutes for disinfection for later use.
According to the weight ratio of 4:2:3:5:3:100, the dahurian angelica root, the myrcia, the tea, the galangal and the clove are placed in water to be boiled, then decocted for 45 minutes by slow fire, and filtered after natural cooling, so that the base liquid is obtained.
According to the following steps: 8: 25: 115, putting salt, edible alkali and quicklime into a basic solution, stirring, and filtering residues to obtain the pickling solution. Pouring the pickling liquid into a pickling container, wherein the pickling container is composed of a pickling barrel 1 and a stacking frame 2, a discharge pipe 3 is arranged on one side of the bottom end of the pickling barrel 1, a lifting main rod 4 is fixedly arranged at the central part in the pickling barrel 1, and the stacking frame 2 is arranged on the lifting main rod 4 in a threaded manner. The stacking frame 2 consists of a lifting pipe 5, a fixing ring 6 and a stacking disc 7;
a plurality of fixing rings 6 are fixedly arranged on the lifting pipe 5 in a laminated manner, and the fixing rings 6 are convex. A plurality of stacking trays 7 are movably mounted on the circumference of the small-diameter section of the fixing ring 6 through a mounting seat 8 and a pin shaft. The purpose of the fixing ring 6 is to assemble a stacking disc 7, the stacking disc 7 is fan-shaped, and the stacking disc 7 is uniformly provided with leakage holes (not shown). The periphery of the stacking disc 7 is provided with a coaming with the height of 1cm, so that egg bodies are prevented from sliding off, and the bottom of the stacking disc 7 is provided with stirring blades 10. The stacking frame 2 is in threaded (spiral) connection with the lifting main rod 4 through the lifting pipe 5, and the stacking frame 2 can integrally move upwards or downwards through the integral forward and reverse rotation of the stacking frame 2. The number of the fixing rings 6 on the lifting pipe 5 can be selected according to the capacity of the curing barrel 1. The top of the elevator tube 5 is fixedly provided with a top cover 9. Pouring the pickling liquid into a pickling container, stacking the reserved duck eggs on the stacking tray 7 of the stacking rack 2 layer by layer, wherein the surface of the pickling liquid is required to be higher than that of the duck eggs on the stacking rack at the highest layer by 5cm in the pickling process, and fishing out and packaging after 20 days of pickling to obtain the finished flavored preserved eggs.
In the process of stacking the duck eggs on the stacking tray 7 layer by layer, the stacking rack 2 is firstly integrally rotated clockwise, so that the stacking rack 2 integrally moves upwards along the lifting main rod 4, the bottom stacking tray 7 is flush with the pickling barrel 1, and therefore the duck eggs are stacked layer by layer from bottom to top until the eggs on the top layer are submerged in the pickling liquid for 5 cm. The stacking tray 7 is movably arranged on the circumference of the fixing ring 6 through the mounting seat 8 and the pin shaft, and can be turned upwards through the mounting seat 8 and the pin shaft stacking tray 7, so that eggs of the bottom stacking tray 7 can be conveniently stacked, meanwhile, the fixing ring 6 is in a convex shape, and the stacking tray 7 is movably arranged on the circumference of the small-diameter section of the fixing ring 6 through the mounting seat 8 and the pin shaft, so that the turning of the large-diameter section of the fixing ring 6 on the stacking tray 7 is limited, and the stacking tray 7 is limited to be turned within 90 degrees only by taking the pin shaft as an axis; when the stacking tray 7 is in a horizontal state, the upper step of the large-diameter section of the fixing ring 6 supports the stacking tray 7, so that the horizontal state of the stacking tray 7 is maintained. The stacking frame 2 moves upwards or downwards along the whole rotation of the lifting main rod 4, the stirring blades 10 arranged at the bottom of the stacking disc 7 stir the pickling liquid, so that the pickling liquid can be prevented from generating or forming precipitation, the pickling consistency of the flavor preserved egg industry can be ensured, and the pickling quality can be improved. The angelica dahurica in the base liquid can remove fishy smell in the preserved eggs, the galangal can remove other peculiar smell, the bay leaves, the tea leaves and the clove can improve the fresh flavor of the preserved eggs, the pickled flavored preserved eggs are rich in elasticity, the egg white is solidified and smooth, the egg yolk is well-arranged, the alkaline taste is light, the mouthfeel is rich, and therefore the problems that the preserved eggs produced by the existing method are single in taste and bitter and astringent in alkaline taste are solved; influence the taste of the food to a certain extent, and have positive significance for improving the enterprise benefit. After the production of one batch is completed, the pickling liquid may be discharged or replaced through the discharge pipe 3 as needed.
Example 3:
the industrial pickling method of the flavored preserved eggs is characterized by comprising the following steps: the method comprises the following steps:
selecting eggs: the method comprises the following steps of sorting fresh duck eggs according to the unified specification by weight, then checking the sorted fresh duck eggs with the unified specification, removing broken or scattered yellow duck eggs according to requirements, draining water after cleaning, and soaking the duck eggs drained with water in calcium hypochlorite disinfectant for 20 minutes for disinfection for later use.
According to the weight part ratio of 3:2:2.5:3.5:2:100, the dahurian angelica root, the myrcia, the tea, the galangal and the clove are placed in water to be boiled, then decocted for 45 minutes by slow fire, and filtered after natural cooling, so that the base solution is obtained.
According to the following steps of 9: 7: 22: 113 adding salt, edible alkali and quicklime into a basic solution, stirring, and filtering to obtain a pickling solution. Pouring the pickling liquid into a pickling container, wherein the pickling container is composed of a pickling barrel 1 and a stacking frame 2, a discharge pipe 3 is arranged on one side of the bottom end of the pickling barrel 1, a lifting main rod 4 is fixedly arranged at the central part in the pickling barrel 1, and the stacking frame 2 is arranged on the lifting main rod 4 in a threaded manner. The stacking frame 2 consists of a lifting pipe 5, a fixing ring 6 and a stacking disc 7;
a plurality of fixing rings 6 are fixedly arranged on the lifting pipe 5 in a laminated manner, and the fixing rings 6 are convex. A plurality of stacking trays 7 are movably mounted on the circumference of the small-diameter section of the fixing ring 6 through a mounting seat 8 and a pin shaft. The purpose of the fixing ring 6 is to assemble a stacking disc 7, the stacking disc 7 is fan-shaped, and the stacking disc 7 is uniformly provided with leakage holes (not shown). The periphery of the stacking disc 7 is provided with a coaming with the height of 1cm, so that egg bodies are prevented from sliding off, and the bottom of the stacking disc 7 is provided with stirring blades 10. The stacking frame 2 is in threaded (spiral) connection with the lifting main rod 4 through the lifting pipe 5, and the stacking frame 2 can integrally move upwards or downwards through the integral forward and reverse rotation of the stacking frame 2. The number of the fixing rings 6 on the lifting pipe 5 can be selected according to the capacity of the curing barrel 1. The top of the elevator tube 5 is fixedly provided with a top cover 9. Pouring the pickling liquid into a pickling container, stacking the reserved duck eggs on the stacking tray 7 of the stacking rack 2 layer by layer, wherein the surface of the pickling liquid is required to be higher than that of the duck eggs on the stacking rack at the highest layer by 5cm in the pickling process, and fishing out and packaging after 20 days of pickling to obtain the finished flavored preserved eggs.
In the process of stacking the duck eggs on the stacking tray 7 layer by layer, the stacking rack 2 is firstly integrally rotated clockwise, so that the stacking rack 2 integrally moves upwards along the lifting main rod 4, the bottom stacking tray 7 is flush with the pickling barrel 1, and therefore the duck eggs are stacked layer by layer from bottom to top until the eggs on the top layer are submerged in the pickling liquid for 5 cm. The stacking tray 7 is movably arranged on the circumference of the fixing ring 6 through the mounting seat 8 and the pin shaft, and can be turned upwards through the mounting seat 8 and the pin shaft stacking tray 7, so that eggs of the bottom stacking tray 7 can be conveniently stacked, meanwhile, the fixing ring 6 is in a convex shape, and the stacking tray 7 is movably arranged on the circumference of the small-diameter section of the fixing ring 6 through the mounting seat 8 and the pin shaft, so that the turning of the large-diameter section of the fixing ring 6 on the stacking tray 7 is limited, and the stacking tray 7 is limited to be turned within 90 degrees only by taking the pin shaft as an axis; when the stacking tray 7 is in a horizontal state, the upper step of the large-diameter section of the fixing ring 6 supports the stacking tray 7, so that the horizontal state of the stacking tray 7 is maintained. The stacking frame 2 moves upwards or downwards along the whole rotation of the lifting main rod 4, the stirring blades 10 arranged at the bottom of the stacking disc 7 stir the pickling liquid, so that the pickling liquid can be prevented from generating or forming precipitation, the pickling consistency of the flavor preserved egg industry can be ensured, and the pickling quality can be improved. The angelica dahurica in the base liquid can remove fishy smell in the preserved eggs, the galangal can remove other peculiar smell, the bay leaves, the tea leaves and the clove can improve the fresh flavor of the preserved eggs, the pickled flavored preserved eggs are rich in elasticity, the egg white is solidified and smooth, the egg yolk is well-arranged, the alkaline taste is light, the mouthfeel is rich, and therefore the problems that the preserved eggs produced by the existing method are single in taste and bitter and astringent in alkaline taste are solved; influence the taste of the food to a certain extent, and have positive significance for improving the enterprise benefit. After the production of one batch is completed, the pickling liquid may be discharged or replaced through the discharge pipe 3 as needed.
Claims (7)
1. An industrial pickling method of flavored preserved eggs is characterized in that: it comprises the following steps:
1) and selecting eggs: sorting fresh duck eggs according to weight specifications, then checking the sorted fresh duck eggs with uniform specifications, removing broken or scattered yellow duck eggs according to requirements, and draining after cleaning;
2) soaking the drained duck eggs in calcium hypochlorite disinfectant for 20 minutes for disinfection for later use;
3) preparing a pickling liquid:
placing radix Angelicae Dahuricae, folium Neocinnamomi Delavayi, folium Camelliae sinensis, rhizoma Alpiniae Officinarum, and flos Caryophylli in water, boiling, decocting with slow fire for 45 min, naturally cooling, and filtering to obtain basic solution;
putting salt, dietary alkali and quicklime which are main raw materials into a certain basic liquid according to a certain proportion, stirring, and filtering residues to obtain a pickling liquid;
4) pouring the pickling liquid into a pickling container, stacking the standby duck eggs on a stacking rack of the pickling container layer by layer, wherein the surface of the pickling liquid is required to be higher than that of the duck eggs on the stacking rack at the highest layer by 5cm in the pickling process, and fishing out and packaging after 20 days of pickling to obtain the finished flavored preserved eggs.
2. The industrial pickling method of flavored preserved eggs according to claim 1, wherein the pickling method comprises the following steps: the pickling liquid is prepared from the following raw materials in parts by weight;
base liquid 115 salt 10
Dietary alkali 8 quicklime 25.
3. The industrial pickling method of flavored preserved eggs according to claim 1, wherein the pickling method comprises the following steps: the base liquid is prepared from the following raw materials in parts by weight;
water 100 radix Angelicae Dahuricae 4 folium Neocinnamomi Delavayi 2
Tea 3, galangal 5, clove 3.
4. The industrial pickling method of flavored preserved eggs according to claim 2, wherein the pickling method comprises the following steps: the pickling liquid is prepared from the following raw materials in parts by weight;
base solution 113 salt 9
Dietary alkali 7 quicklime 22.
5. The industrial pickling method of flavored preserved eggs according to claim 2, wherein the pickling method comprises the following steps: the base liquid is prepared from the following raw materials in parts by weight;
water 100 radix Angelicae Dahuricae 3 folium Neocinnamomi Delavayi 2
2.5 parts of tea, 3.5 parts of galangal and 2 parts of clove.
6. The industrial pickling method of flavored preserved eggs according to claim 3, wherein the pickling method comprises the following steps: the pickling liquid is prepared from the following raw materials in parts by weight;
base solution 110 salt 8
Dietary alkali 6 quicklime 20.
7. The industrial pickling method of flavored preserved eggs according to claim 3, wherein the pickling method comprises the following steps: the base liquid is prepared from the following raw materials in parts by weight;
water 100 radix Angelicae Dahuricae 2 folium Neocinnamomi Delavayi 1
Tea 2, galangal 3, clove 1.
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