CN113243494A - Processing technology of lead-free selenium-rich preserved eggs - Google Patents
Processing technology of lead-free selenium-rich preserved eggs Download PDFInfo
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- CN113243494A CN113243494A CN202010088131.5A CN202010088131A CN113243494A CN 113243494 A CN113243494 A CN 113243494A CN 202010088131 A CN202010088131 A CN 202010088131A CN 113243494 A CN113243494 A CN 113243494A
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 200
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 29
- 239000011669 selenium Substances 0.000 title claims abstract description 29
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 51
- 238000005554 pickling Methods 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 239000000292 calcium oxide Substances 0.000 claims abstract description 9
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 6
- 235000010755 mineral Nutrition 0.000 claims abstract description 6
- 239000011707 mineral Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 20
- 108010000912 Egg Proteins Proteins 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 19
- 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 claims description 16
- 235000014103 egg white Nutrition 0.000 claims description 15
- 210000000969 egg white Anatomy 0.000 claims description 15
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 6
- 230000002950 deficient Effects 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 239000004571 lime Substances 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 235000019738 Limestone Nutrition 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000006028 limestone Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000002929 anti-fatigue Effects 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 231100000331 toxic Toxicity 0.000 abstract description 3
- 230000002588 toxic effect Effects 0.000 abstract description 3
- 241001122767 Theaceae Species 0.000 abstract 1
- 210000003278 egg shell Anatomy 0.000 description 5
- 230000006378 damage Effects 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 208000037656 Respiratory Sounds Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940012466 egg shell membrane Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000005406 washing Methods 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
- A23L15/30—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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing technology of lead-free selenium-rich preserved eggs, which comprises a pickling formula and a preparation method and is characterized in that the processing technology comprises the following steps of preparing a pickling material by adopting a raw material formula of 2.5kg of edible soda ash, 5kg of quicklime, 2kg of salt, 0.5kg of tea powder, 0.2kg of selenium mineral powder and 50kg of boiling water in the first step, selecting fresh eggs in the second step, pickling in a jar in the third step, cleaning and taking out of the jar in the fourth step, and packaging and warehousing in the fifth step. The preserved eggs have the advantages of zero lead content, rich selenium element, glittering and translucent color, rich and prominent preserved flowers, smooth and non-sticky shells after peeling, and delicious and mellow taste. Rich in selenium, and has anticancer, antifatigue, immunity enhancing, diabetes preventing, cardiovascular and cerebrovascular diseases preventing, toxic materials clearing away, skin caring, and health promoting effects. The defects of the prior art are overcome.
Description
Technical Field
The invention relates to the technical field of preserved egg processing, in particular to a processing technology of lead-free selenium-rich preserved eggs.
Background
The preserved eggs produced by the most advanced prior art have the content of less than 0.5 at least, although within the allowable range of national standards, because the preserved eggs are traditional delicious food generally loved by people, lead deposition is caused after long-term eating, the health of eaters is influenced, and particularly the old, children and pregnant women can cause serious damage.
The invention adopts a raw material formula of 2.5kg of edible soda ash, 5kg of quicklime, 2kg of salt, 0.5kg of tea powder, 0.2kg of selenium mineral powder and 50kg of boiling water, and a processing technology of preparing a pickling material in the first step, selecting fresh eggs in the second step, pickling in a jar in the third step, cleaning and taking out of the jar in the fourth step, and packaging and warehousing in the fifth step. The preserved eggs have the advantages of zero lead content, rich selenium element, glittering and translucent color, rich and prominent preserved flowers, smooth and non-sticky shells after peeling, and delicious and mellow taste. Rich in selenium, and has anticancer, antifatigue, immunity enhancing, diabetes preventing, cardiovascular and cerebrovascular diseases preventing, toxic materials clearing away, skin caring, and health promoting effects. The defects of the prior art are overcome.
Disclosure of Invention
The invention aims to provide a processing technology of lead-free selenium-enriched preserved eggs, which reasonably and effectively solves the problems that the preserved eggs contain heavy metal lead, lead content is extremely easy to exceed the standard, lead is deposited, and the preserved eggs are delicious but harm health and are not health-care due to the processing technology of the preserved eggs in the prior art.
The invention adopts the following technical scheme:
the processing technology of the lead-free selenium-rich preserved eggs comprises a pickling formula and a preparation method, and is characterized in that the effective components of the pickling formula and the mass ratio thereof are as follows:
2.5kg of edible soda ash, 5kg of quicklime, 2kg of salt, 0.5kg of tea powder, 0.2kg of selenium mineral powder and 50kg of boiling water;
the preparation method comprises the following steps:
step one, preparing a pickling material: weighing solid raw materials according to the proportion of the pickling formula, putting the solid raw materials into a container, adding boiled water according to the proportion of the pickling formula, fully stirring and cooling to normal temperature to prepare pickling feed liquid;
step two, selecting fresh eggs: firstly, whether raw material fresh eggs are mildewed or damaged or not, rain or water is drenched, the raw material fresh eggs are polluted, then, light inspection is carried out, a light-transmitting egg candler is adopted, two sides of a cylinder which is made of iron sheet and has the height of about 25cm and the diameter of about 15cm are provided with 4 round holes with the diameter of about 4cm, a strong light bulb is arranged in the cylinder, the eggs are taken to the round holes for perspective, qualified raw material fresh eggs are selected for processing preserved eggs, and unqualified raw material fresh eggs are removed;
step three, putting the pickled vegetables into a jar for pickling: transferring the selected qualified raw material fresh eggs into a pickling jar or a pickling tank, carefully and lightly placing the raw material fresh eggs to avoid the situation that the raw material fresh eggs are not qualified due to secondary collision, injecting the pickling liquid to immerse the raw material fresh eggs, covering the raw material fresh eggs with bamboo strip frames or woven bags and other objects, slightly pressing the raw material fresh eggs with stones to avoid the raw material fresh eggs from floating out of the liquid level of the pickling liquid, naturally soaking and pickling the raw material fresh eggs, checking the maturity after 20 days in summer and 25 days in spring, autumn and winter, pickling the eggs for 50-60 days to be mature, and preparing the preserved eggs;
step four, cleaning and discharging the cylinder: (1) cleaning the preserved eggs by using cold salted boiled water or clear residual feed liquid, namely used old feed liquid without precipitated matters, taking out the preserved eggs, putting the preserved eggs into a container, cleaning the preserved eggs by using a small frame, taking the frame out, and draining the water; (2) selecting qualified preserved eggs, observing the drained preserved eggs in a transparent egg candler in a perspective manner, wherein the eggs are completely solidified well, the egg white is transparent and is a qualified product, removing defective preserved eggs, and selecting the qualified preserved eggs;
step five, packaging and warehousing: rolling the selected qualified preserved eggs in lime powder, wrapping the eggs with a thin layer of lime powder, sterilizing, prolonging the retention period, and carrying out aseptic sealed packaging, inspection and warehousing to obtain the lead-free selenium-enriched preserved eggs processing technology.
Furthermore, the unqualified raw material fresh eggs comprise rotten eggs, loose eggs, shell-adhering eggs, blood silk eggs, black-butyl eggs, nest-pressing eggs, namely, second shell eggs, clear eggs and crackle eggs. The egg-nest-pressing eggs are characterized in that fresh eggs are vibrated and collided, so that partial eggshells are broken and concave, eggshell membranes are not broken, and egg liquid does not flow outwards; the flowing clear eggs are characterized in that egg shells and egg membranes are broken by external force vibration, and egg white flows out. In the cracked egg (silk shell egg), the eggshell is vibrated by external force to open cracks, the eggshell membrane is not broken, and egg white does not flow out. Some cracks cannot be seen by naked eyes, only three eggs are held by hands, the eggs are slightly collided in the hands by shaking the egg bodies, the sounds are heard, the quality is distinguished from the difference of the sounds, and the shaking of the eggs is the most difficult and the most critical technology in processing preserved eggs. Because of the relation to the qualified rate after jar discharge, if the eggs are selected before being processed, the eggs have the same quality and can be sold or processed in other ways, but if the eggs are not selected, the eggs which can not be eaten by the bald eggs are obtained when the eggs are absent.
Further, the defective preserved eggs include egg white liquefied preserved eggs, shell-stuck preserved eggs and damaged preserved eggs, wherein the egg white liquefied preserved eggs are formed by completely dissolving egg white into water, and the egg yolks are hard and hard (namely, the selected silk shell eggs are not carefully placed in a jar or a pool). The shell-sticking preserved egg has poor egg white solidification, and the egg white part is stuck on the egg shell during shelling; the damaged preserved eggs are preserved eggs which are accidentally damaged in the processes of taking out of the jar, washing eggs and irradiating eggs.
Further, the raw material fresh eggs include chicken eggs and duck eggs.
Further, the quick lime removes the unburnt limestone before me weighs.
The beneficial technical effects of the invention are as follows:
the invention discloses a processing technology of lead-free selenium-enriched preserved eggs, which reasonably and effectively solves the problems that the preserved eggs contain heavy metal lead, lead content is extremely easy to exceed standard, lead is deposited, and the preserved eggs are delicious but harm health and are not health-care in the prior art.
The invention adopts a raw material formula of 2.5kg of edible soda ash, 5kg of quicklime, 2kg of salt, 0.5kg of tea powder, 0.2kg of selenium mineral powder and 50kg of boiling water, and a processing technology of preparing a pickling material in the first step, selecting fresh eggs in the second step, pickling in a jar in the third step, cleaning and taking out of the jar in the fourth step, and packaging and warehousing in the fifth step. The preserved eggs have the advantages of zero lead content, rich selenium element, glittering and translucent color, rich and prominent preserved flowers, smooth and non-sticky shells after peeling, and delicious and mellow taste. Rich in selenium, and has anticancer, antifatigue, immunity enhancing, diabetes preventing, cardiovascular and cerebrovascular diseases preventing, toxic materials clearing away, skin caring, and health promoting effects. The defects of the prior art are overcome.
Detailed Description
The invention will be better understood by the following description of embodiments thereof, but the applicant's specific embodiments are not intended to limit the invention to the particular embodiments shown, and any changes in the definition of parts or features and/or in the overall structure, not essential changes, are intended to define the scope of the invention.
Examples
The processing technology of the lead-free selenium-rich preserved eggs comprises a pickling formula and a preparation method, and is characterized in that the effective components of the pickling formula and the mass ratio thereof are as follows:
2.5kg of edible soda ash, 5kg of quicklime, 2kg of salt, 0.5kg of tea powder, 0.2kg of selenium mineral powder and 50kg of boiling water;
the preparation method comprises the following steps:
step one, preparing a pickling material: weighing solid raw materials according to the proportion of the pickling formula, putting the solid raw materials into a container, adding boiled water according to the proportion of the pickling formula, fully stirring and cooling to normal temperature to prepare pickling feed liquid;
step two, selecting fresh eggs: firstly, whether raw material fresh eggs are mildewed or damaged or not, rain or water is drenched, the raw material fresh eggs are polluted, then, light inspection is carried out, a light-transmitting egg candler is adopted, two sides of a cylinder which is made of iron sheet and has the height of about 25cm and the diameter of about 15cm are provided with 4 round holes with the diameter of about 4cm, a strong light bulb is arranged in the cylinder, the eggs are taken to the round holes for perspective, qualified raw material fresh eggs are selected for processing preserved eggs, and unqualified raw material fresh eggs are removed;
step three, putting the pickled vegetables into a jar for pickling: transferring the selected qualified raw material fresh eggs into a pickling jar or a pickling tank, carefully and lightly placing the raw material fresh eggs to avoid the situation that the raw material fresh eggs are not qualified due to secondary collision, injecting the pickling liquid to immerse the raw material fresh eggs, covering the raw material fresh eggs with bamboo strip frames or woven bags and other objects, slightly pressing the raw material fresh eggs with stones to avoid the raw material fresh eggs from floating out of the liquid level of the pickling liquid, naturally soaking and pickling the raw material fresh eggs, checking the maturity after 20 days in summer and 25 days in spring, autumn and winter, pickling the eggs for 50-60 days to be mature, and preparing the preserved eggs;
step four, cleaning and discharging the cylinder: (1) cleaning the preserved eggs by using cold salted boiled water or clear residual feed liquid, namely used old feed liquid without precipitated matters, taking out the preserved eggs, putting the preserved eggs into a container, cleaning the preserved eggs by using a small frame, taking the frame out, and draining the water; (2) selecting qualified preserved eggs, observing the drained preserved eggs in a transparent egg candler in a perspective manner, wherein the eggs are completely solidified well, the egg white is transparent and is a qualified product, removing defective preserved eggs, and selecting the qualified preserved eggs;
step five, packaging and warehousing: rolling the selected qualified preserved eggs in lime powder, wrapping the eggs with a thin layer of lime powder, sterilizing, prolonging the retention period, and carrying out aseptic sealed packaging, inspection and warehousing to obtain the lead-free selenium-enriched preserved eggs processing technology.
Furthermore, the unqualified raw material fresh eggs comprise rotten eggs, loose eggs, shell-adhering eggs, blood silk eggs, black-butyl eggs, nest-pressing eggs, namely, second shell eggs, clear eggs and crackle eggs.
Further, the defective preserved eggs comprise egg white liquefied preserved eggs, shell-stuck preserved eggs and damaged preserved eggs, wherein the egg white liquefied preserved eggs are preserved eggs with egg white completely converted into water and hard egg yolk.
Further, the raw material fresh eggs include chicken eggs and duck eggs.
Further, the quick lime removes the unburnt limestone before me weighs. The implementation of the processing technology of the lead-free selenium-enriched preserved eggs is completed.
The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof, and it is therefore intended that all such changes and modifications as fall within the true spirit and scope of the invention be considered as within the following claims.
Claims (5)
1. The processing technology of the lead-free selenium-rich preserved eggs comprises a pickling formula and a preparation method, and is characterized in that the effective components of the pickling formula and the mass ratio thereof are as follows:
2.5kg of edible soda ash, 5kg of quicklime, 2kg of salt, 0.5kg of tea powder, 0.2kg of selenium mineral powder and 50kg of boiling water;
the preparation method comprises the following steps:
step one, preparing a pickling material: weighing solid raw materials according to the proportion of the pickling formula, putting the solid raw materials into a container, adding boiled water according to the proportion of the pickling formula, fully stirring and cooling to normal temperature to prepare pickling feed liquid;
step two, selecting fresh eggs: firstly, whether raw material fresh eggs are mildewed or damaged or not, rain or water is drenched, the raw material fresh eggs are polluted, then, light inspection is carried out, a light-transmitting egg candler is adopted, two sides of a cylinder which is made of iron sheet and has the height of about 25cm and the diameter of about 15cm are provided with 4 round holes with the diameter of about 4cm, a strong light bulb is arranged in the cylinder, the eggs are taken to the round holes for perspective, qualified raw material fresh eggs are selected for processing preserved eggs, and unqualified raw material fresh eggs are removed;
step three, putting the pickled vegetables into a jar for pickling: transferring the selected qualified raw material fresh eggs into a pickling jar or a pickling tank, carefully and lightly placing the raw material fresh eggs to avoid the situation that the raw material fresh eggs are not qualified due to secondary collision, injecting the pickling liquid to immerse the raw material fresh eggs, covering the raw material fresh eggs with bamboo strip frames or woven bags and other objects, slightly pressing the raw material fresh eggs with stones to avoid the raw material fresh eggs from floating out of the liquid level of the pickling liquid, naturally soaking and pickling the raw material fresh eggs, checking the maturity after 20 days in summer and 25 days in spring, autumn and winter, pickling the eggs for 50-60 days to be mature, and preparing the preserved eggs;
step four, cleaning and discharging the cylinder: (1) cleaning the preserved eggs by using cold salted boiled water or clear residual feed liquid, namely used old feed liquid without precipitated matters, taking out the preserved eggs, putting the preserved eggs into a container, cleaning the preserved eggs by using a small frame, taking the frame out, and draining the water; (2) selecting qualified preserved eggs, observing the drained preserved eggs in a transparent egg candler in a perspective manner, wherein the eggs are completely solidified well, the egg white is transparent and is a qualified product, removing defective preserved eggs, and selecting the qualified preserved eggs;
step five, packaging and warehousing: rolling the selected qualified preserved eggs in lime powder, wrapping the eggs with a thin layer of lime powder, sterilizing, prolonging the retention period, and carrying out aseptic sealed packaging, inspection and warehousing to obtain the lead-free selenium-enriched preserved eggs processing technology.
2. The processing technology of the lead-free selenium-enriched preserved eggs according to claim 1, wherein the unqualified raw material fresh eggs comprise rotten eggs, loose eggs, stuck eggs, shredded eggs, black-yolk eggs, egg-shell-free eggs, clear eggs and cracked eggs.
3. The processing technology of the lead-free selenium-enriched preserved eggs according to claim 1, wherein the defective preserved eggs comprise egg white liquefied preserved eggs, shell-stuck preserved eggs and damaged preserved eggs, wherein the egg white liquefied preserved eggs are preserved eggs with egg white completely converted into water and hard egg yolk.
4. The processing technology of the lead-free selenium-enriched preserved eggs according to claim 1, wherein the raw material fresh eggs comprise eggs and duck eggs.
5. The processing technology of the lead-free selenium-enriched preserved eggs according to claim 1, wherein the quick lime is used for removing the non-burnt limestone before weighing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010088131.5A CN113243494A (en) | 2020-02-12 | 2020-02-12 | Processing technology of lead-free selenium-rich preserved eggs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010088131.5A CN113243494A (en) | 2020-02-12 | 2020-02-12 | Processing technology of lead-free selenium-rich preserved eggs |
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| CN202010088131.5A Pending CN113243494A (en) | 2020-02-12 | 2020-02-12 | Processing technology of lead-free selenium-rich preserved eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152955A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and preparation method of black tea fragrant salt eggs |
| CN115152954A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and production method of preserved eggs with bay leaves |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062273A (en) * | 1990-12-13 | 1992-07-01 | 张基江 | The method for preparing preserved eggs that contains multiple element |
| CN1923040A (en) * | 2006-09-20 | 2007-03-07 | 浙江省农业科学院 | Pickling preparation for processing novel egg product and application method thereof |
| CN101069565A (en) * | 2007-06-21 | 2007-11-14 | 刘华桥 | Zinc-contained preserved-egg pickling liquid and preparing method |
| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
-
2020
- 2020-02-12 CN CN202010088131.5A patent/CN113243494A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062273A (en) * | 1990-12-13 | 1992-07-01 | 张基江 | The method for preparing preserved eggs that contains multiple element |
| CN1923040A (en) * | 2006-09-20 | 2007-03-07 | 浙江省农业科学院 | Pickling preparation for processing novel egg product and application method thereof |
| CN101069565A (en) * | 2007-06-21 | 2007-11-14 | 刘华桥 | Zinc-contained preserved-egg pickling liquid and preparing method |
| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152955A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and preparation method of black tea fragrant salt eggs |
| CN115152954A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and production method of preserved eggs with bay leaves |
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