CN113729175A - Preparation method of instant salted sea duck eggs - Google Patents
Preparation method of instant salted sea duck eggs Download PDFInfo
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- CN113729175A CN113729175A CN202111027992.3A CN202111027992A CN113729175A CN 113729175 A CN113729175 A CN 113729175A CN 202111027992 A CN202111027992 A CN 202111027992A CN 113729175 A CN113729175 A CN 113729175A
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Classifications
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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
-
- 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
-
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of poultry egg food processing, and particularly relates to a preparation method of an instant salted sea duck egg, which comprises the following steps of 1) raw material selection: cleaning salted duck egg white which is salted without cracks and loose yellow for later use; 2) ultrasonic microwave synergistic treatment: putting the salted sea duck eggs prepared in the step (1) and clear water into an ultrasonic microwave chemical reactor for ultrasonic microwave synergistic treatment; 3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling; 4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 12 h; 5) vacuum packaging; 6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, and performing high-temperature sterilization to obtain the instant salted sea duck eggs. The preparation method of the invention has good desalting effect, can keep the unique flavor of the salted duck eggs, and the salted duck eggs after desalting treatment have excellent taste and can be used as popular instant food.
Description
Technical Field
The invention belongs to the technical field of poultry egg food processing, and particularly relates to a preparation method of an instant salted sea duck egg.
Background
The sea duck eggs refer to eggs laid by ducks in the redforest beside the sea and mainly comprising fish, shrimps, crabs, shellfish and algae in the beach. The main producing areas are coastal areas such as national mangrove forest protection areas (Zhanjiang, urban defense, North sea, Qinzhou) in the gulf sea area of the North sea of China, Guangdong electrical white, Taishan mountain and the like. The sea duck eggs are rich in minerals such as soft phospholipid, calcium, iron, zinc and the like and vitamins, have rich nutritional values and fragrant and smooth mouthfeel, and are deeply favored by consumers. The traditional sea duck egg product is sold mainly in a primary product mode of processing fresh eggs or salted eggs after being salted. In recent years, due to the requirements of convenience and leisure of food, the demand of the market for sea duck eggs is greatly increased by developing a series of instant products such as roasted sea duck eggs, salted sea duck eggs, crisp egg yolks, yolk mooncakes and the like, the sea duck egg industry presents a standardized, scientific, stable and healthy development situation, the total production amount is increased year by year, and the economic benefit is remarkable.
The salted sea duck egg product is prepared by taking salted eggs which are salted by salt as raw materials and then sterilizing the salted eggs under high pressure. Because of convenient eating, fresh and fragrant, and the unique flavor of the flowing oil, the edible oil is deeply loved by consumers. The sea duck eggs must be subjected to salt penetration in order to achieve the characteristics of sand loosening and oil yielding in the pickling process. Salt is gradually permeated into the egg yolk through the egg white, and the salt content of the egg white reaches 7 to 12 percent, so that the egg white has poor mouthfeel when being directly eaten. It has been shown that excessive intake of sodium salt can cause disorder and imbalance of potassium and sodium intake in the diet, which can cause hypertension and apoplexy, and is very harmful to human health. This limits the consumption of salted duck eggs to some extent.
Therefore, reducing the salt content of the protein on the basis of maintaining the flavor of the salted duck eggs is a technical problem to be solved by the technical personnel in the field.
Disclosure of Invention
The invention aims to solve the problem of high salt content of salted duck eggs, and provides a preparation method of novel instant roasted salted sea duck eggs.
The technical scheme of the invention is as follows:
a preparation method of instant salted sea duck eggs comprises the following steps:
1) selecting raw materials: cleaning salted duck egg white which is salted without cracks and loose yellow for later use;
2) ultrasonic microwave synergistic treatment: putting the salted sea duck eggs prepared in the step (1) and clear water into an ultrasonic microwave chemical reactor for ultrasonic microwave synergistic treatment;
3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling;
4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 8-15 h;
5) and (3) vacuum packaging: filling the marinated salted duck eggs into a vacuum packaging bag, and sealing in vacuum;
6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, and performing high-temperature sterilization to obtain the instant salted sea duck eggs.
Further, in the step 2), the salted sea duck eggs and clear water are placed in an ultrasonic microwave chemical reactor according to the mass-volume ratio of 1: 4.
Further, in the step 2), the ultrasonic and microwave synergistic treatment conditions are as follows: ultrasonic wave of 300-; microwave 200-; repeating for 1-3 times.
Further, in the step 3), the boiling temperature is 80-100 ℃ and the time is 10-20 min.
Further, in step 6), the conditions of high-temperature sterilization are as follows: at 121 deg.C for 25-45 min.
The invention has the beneficial effects that:
the invention uses ultrasonic technology, utilizes the mechanical action and cavitation effect thereof to generate violent vibration of the solution, strengthens the separation of salt, protein and water, simultaneously changes the intermolecular distance of the medium to generate small bubbles due to the action of external force, also breaks the tissue to separate sodium chloride when the bubbles are broken, thereby reducing the salt content of the egg white of the salted duck egg, and then generates heat by the physiological and physical effects of microwave to accelerate the movement diffusion of the sodium chloride, promotes the separation of the sodium chloride and the protein, and solves the problem of high salt content of the salted duck egg. The whole process has no other additives, short reaction time, low cost, environmental protection and low carbon.
Through experimental research, compared with the commercially available salted sea duck eggs, the salted sea duck eggs produced by the ultrasonic microwave synergistic desalting treatment have lower salt content and retain the special flavor of the sea duck eggs. The prepared salted sea duck eggs meet the sensory requirements of egg products in egg and egg products (GB2749-2015) in the national food safety standard in the sensory evaluation aspect.
The preparation method of the invention can desalt the salted duck eggs, can keep the unique flavor of the salted duck eggs, and the desalted salted duck eggs have excellent taste and can be used as popular instant food.
The method has the advantages of simple process and low cost, is suitable for industrial production, and can greatly promote the development of the salted duck egg industry after popularization and application.
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 preparation method of instant salted sea duck eggs comprises the following steps:
1) selecting raw materials: cleaning salted duck egg white which is salted without cracks and loose yellow for later use;
2) ultrasonic microwave synergistic treatment: putting the salted sea duck eggs prepared in the step (1) and clear water in an ultrasonic microwave chemical reactor according to the mass-volume ratio of 1:4 for ultrasonic microwave synergistic treatment; wherein, the ultrasonic microwave synergistic treatment conditions are as follows: performing ultrasonic treatment at 400W for 15 min; performing microwave irradiation at 200W for 2 min; repeating for 2 times;
3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling; wherein the cooking temperature is 85 deg.C, and the cooking time is 15 min;
4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 12 h;
5) and (3) vacuum packaging: filling the marinated salted duck eggs into a vacuum packaging bag, and sealing in vacuum;
6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, and sterilizing at the high temperature of 121 ℃ for 30min to obtain the instant salted sea duck eggs.
Example 2
A preparation method of instant salted sea duck eggs comprises the following steps:
1) selecting raw materials: cleaning salted duck egg white which is salted without cracks and loose yellow for later use;
2) ultrasonic microwave synergistic treatment: putting the salted sea duck eggs prepared in the step (1) and clear water in an ultrasonic microwave chemical reactor according to the mass-volume ratio of 1:4 for ultrasonic microwave synergistic treatment; wherein, the ultrasonic microwave synergistic treatment conditions are as follows: ultrasonic wave at 300W for 10 min; performing microwave irradiation at 200W for 3 min; repeating for 1 time;
3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling; wherein the cooking temperature is 80 deg.C, and the cooking time is 10 min;
4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 8 h;
5) and (3) vacuum packaging: filling the marinated salted duck eggs into a vacuum packaging bag, and sealing in vacuum;
6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, and sterilizing at the high temperature of 121 ℃ for 25min to obtain the instant salted sea duck eggs.
Example 3
A preparation method of instant salted sea duck eggs comprises the following steps:
1) selecting raw materials: cleaning salted duck egg white which is salted without cracks and loose yellow for later use;
2) ultrasonic microwave synergistic treatment: putting the salted sea duck eggs prepared in the step (1) and clear water in an ultrasonic microwave chemical reactor according to the mass-volume ratio of 1:4 for ultrasonic microwave synergistic treatment; wherein, the ultrasonic microwave synergistic treatment conditions are as follows: ultrasonic wave at 600W for 20 min; microwave is 300W, and the time is 3 min; repeating for 3 times;
3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling; wherein the cooking temperature is 100 deg.C, and the cooking time is 20 min;
4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 15 h;
5) and (3) vacuum packaging: filling the marinated salted duck eggs into a vacuum packaging bag, and sealing in vacuum;
6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, and sterilizing at the high temperature of 121 ℃ for 45min to obtain the instant salted sea duck eggs.
The salt pickling in the step 1) of the above embodiment 1-3 adopts a solid pickling mode, which specifically comprises the following steps: putting sea duck eggs into red mud and sodium chloride according to the mass ratio of 1: 1, and pickling in salty mud water prepared by the method for 35 days at the temperature of 20-35 ℃.
The salt-free marinade is marinade without sodium chloride. The salt-free marinade of examples 1-3 above was prepared with reference to red marinade, the raw materials and method of preparation being:
raw materials
20 g of star anise, 20 g of cassia bark, 50 g of dried orange peel, 8 g of clove, 20 g of rhizoma kaempferiae, 20 g of pepper, 15 g of fennel, 20 g of bay leaf, 20 g of galangal, 5 tsaoko cardamon, 15 g of liquorice, 100 g of dried red pepper, 150 g of chive, 150 g of ginger, 250 g of tablet sugar, 1000 g of yellow wine, 500 g of high-quality soy sauce, 50 g of sugar color, 250 g of hot peanut oil, 100 g of monosodium glutamate and 12 kg of bone soup.
Method for producing
Firstly, the tsaoko amomum fruits are cracked by a knife, the cassia bark is knocked into small blocks by a knife back, the liquorice is cut into thick pieces, the chive is knotted, the ginger is knocked loose by the knife, and the dried chilli is cut into segments.
② the star anise, cassia bark, dried orange peel, clove, kaempferia galamga, pricklyash peel, fennel, myrcia, tsaoko amomum fruit, galangal, liquorice and dried red chilli are put into a spice bag, and the bag mouth is firmly tied.
And thirdly, putting the spice bag, the onion stalk, the ginger block, the sheet sugar, the yellow wine, the soy sauce, the sugar color, the cooked peanut oil, the monosodium glutamate and the bone soup into a marinating pot, and uniformly mixing.
In order to further prove the technical effect of the invention, the applicant sets up comparative examples 1-3 (wherein, comparative example 1 is only ultrasonic treated, comparative example 2 is only microwave treated, and comparative example 3 is not any ultrasonic microwave treated), and establishes the sensory evaluation standard according to the literature, which is as follows:
firstly, setting of a control group:
comparative example 1
The difference from the embodiment 1 is that only ultrasonic treatment is carried out in the step 2), and the specific steps are as follows:
a preparation method of instant salted sea duck eggs comprises the following steps:
1) selecting raw materials: cleaning salted duck egg white which is salted without cracks and loose yellow for later use;
2) ultrasonic microwave synergistic treatment: putting the salted sea duck eggs prepared in the step (1) and clear water in an ultrasonic microwave chemical reactor according to the mass-volume ratio of 1:4 for ultrasonic treatment; wherein the ultrasonic treatment conditions are as follows: performing ultrasonic treatment at 400W for 15 min; repeating for 2 times;
3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling; wherein the cooking temperature is 85 deg.C, and the cooking time is 15 min;
4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 12 h;
5) and (3) vacuum packaging: filling the marinated salted duck eggs into a vacuum packaging bag, and sealing in vacuum;
6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, sterilizing for 30min at the high temperature of 121 ℃ within 16h, and thus obtaining the instant salted sea duck eggs.
Comparative example 2
The difference from the embodiment 1 is that only microwave treatment is carried out in the step 2), which specifically comprises the following steps:
a preparation method of instant salted sea duck eggs comprises the following steps:
1) selecting raw materials: cleaning salted duck egg white which is salted without cracks and loose yellow for later use;
2) ultrasonic microwave synergistic treatment: placing the salted sea duck eggs prepared in the step (1) and clear water in an ultrasonic microwave chemical reactor according to the mass-volume ratio of 1:4 for microwave treatment; wherein, the microwave treatment conditions are as follows: performing microwave irradiation at 200W for 2 min; repeating for 2 times;
3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling; wherein the cooking temperature is 85 deg.C, and the cooking time is 15 min;
4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 12 h;
5) and (3) vacuum packaging: filling the marinated salted duck eggs into a vacuum packaging bag, and sealing in vacuum;
6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, and sterilizing at the high temperature of 121 ℃ for 30min to obtain the instant salted sea duck eggs.
Comparative example 3
The difference from the embodiment 1 is that the step 2) does not carry out any ultrasonic microwave treatment, and specifically comprises the following steps:
a preparation method of instant salted sea duck eggs comprises the following steps:
1) selecting raw materials: cleaning salted duck egg white which is salted without cracks and loose yellow for later use;
2) putting the salted duck eggs prepared in the step (1) and clean water into a container according to the mass-to-volume ratio of 1:4, wherein the time is 15min, and repeating for 2 times;
3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling; wherein the cooking temperature is 85 deg.C, and the cooking time is 15 min;
4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 12 h;
5) and (3) vacuum packaging: filling the marinated salted duck eggs into a vacuum packaging bag, and sealing in vacuum;
6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, and sterilizing at the high temperature of 121 ℃ for 30min to obtain the instant salted sea duck eggs.
And secondly, sensory evaluation standards and results of the salted sea duck egg product.
1 sensory evaluation standard of salted sea duck egg product
According to the national food safety standard, namely the materials of eggs and egg products (GB2749-2015) and the like, the sensory evaluation standard of the salted duck eggs is established from 3 aspects of color, tissue form, taste and smell (Table 1).
TABLE 1 sensory evaluation criteria for salted duck eggs
2, sensory evaluation result of the salted sea duck egg product:
and (3) selecting 20 persons trained in sensory evaluation to respectively score and evaluate the products of the example 1 and the control groups 1-3 according to the sensory evaluation standard of the salted sea duck egg products, and the results are shown in a table 2.
TABLE 2 sensory evaluation results of quality and flavor of comparative examples 1 to 3 and salted duck eggs according to the present invention
In addition, the inventors also performed salt content measurement of the salted duck eggs obtained in examples 1 to 3 and comparative examples 1 to 3, and the results are shown in Table 3.
TABLE 3
| Sample (I) | Salted duck egg salt content (%) |
| Example 1 | 2.36±0.07 |
| Example 2 | 2.27±0.06 |
| Example 3 | 2.59±0.23 |
| Comparative example 1 | 4.28±0.11 |
| Comparative example 2 | 5.37±0.09 |
| Comparative example 3 | 7.21±0.03 |
As can be seen from tables 2 and 3, the salted sea duck eggs produced by the ultrasonic microwave synergistic desalting treatment of the invention have lower salt content and retain the special flavor of the sea duck eggs compared with the ultrasonic desalting alone or the microwave desalting alone. The prepared salted sea duck eggs meet the sensory requirements of egg products in egg and egg products (GB2749-2015) in the national food safety standard in the sensory evaluation aspect.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (5)
1. A preparation method of instant salted sea duck eggs is characterized by comprising the following steps:
1) selecting raw materials: cleaning salted duck egg white which is salted without cracks and loose yellow for later use;
2) ultrasonic microwave synergistic treatment: putting the salted sea duck eggs prepared in the step (1) and clear water into an ultrasonic microwave chemical reactor for ultrasonic microwave synergistic treatment;
3) pre-cooking: boiling the salted sea duck eggs subjected to ultrasonic and microwave synergistic treatment in clear water, and cooling and shelling;
4) marinating: placing the salted sea duck eggs with shells removed in a salt-free marinade, and marinating for 8-15 h;
5) and (3) vacuum packaging: filling the marinated salted duck eggs into a vacuum packaging bag, and sealing in vacuum;
6) and (3) sterilization: and (3) placing the salted sea duck eggs subjected to vacuum packaging into a back pressure type sterilization pot, and performing high-temperature sterilization to obtain the instant salted sea duck eggs.
2. The method for preparing instant salted duck eggs as claimed in claim 1, wherein the method comprises the following steps: in the step 2), the salted sea duck eggs and clear water are placed in an ultrasonic microwave chemical reactor according to the mass-volume ratio of 1: 4.
3. The method for preparing instant salted duck eggs as claimed in claim 1, wherein the method comprises the following steps: in the step 2), the ultrasonic microwave synergistic treatment conditions are as follows: ultrasonic wave of 300-; microwave 200-; repeating for 1-3 times.
4. The method for preparing instant salted duck eggs as claimed in claim 1, wherein the method comprises the following steps: in the step 3), the boiling temperature is 80-100 ℃ and the time is 10-20 min.
5. The method for preparing instant salted duck eggs as claimed in claim 1, wherein the method comprises the following steps: in the step 6), the high-temperature sterilization conditions are as follows: at 121 deg.C for 25-45 min.
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| CN102599546A (en) * | 2012-03-29 | 2012-07-25 | 江南大学 | Method for preparing desalinated protein powder through efficient desalination and drying of salted egg white |
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| CN102599546A (en) * | 2012-03-29 | 2012-07-25 | 江南大学 | Method for preparing desalinated protein powder through efficient desalination and drying of salted egg white |
| CN102972800A (en) * | 2012-12-12 | 2013-03-20 | 江南大学 | Device and method for micro-wave and vacuum ultra-filtrating integrated desalination of marinated egg white |
| CN104172271A (en) * | 2014-08-16 | 2014-12-03 | 高邮市红太阳食品有限公司 | Spiced salted duck egg pickling method |
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