CN115444110A

CN115444110A - Preserved egg for beautifying face and its making method

Info

Publication number: CN115444110A
Application number: CN202211093341.9A
Authority: CN
Inventors: 陈柏霖; 陈明发
Original assignee: Hainan Yuetu Technology Holding Co ltd
Current assignee: Hainan Yuetu Technology Holding Co ltd
Priority date: 2022-08-11
Filing date: 2022-09-08
Publication date: 2022-12-09

Abstract

The invention provides a beauty preserved egg and a manufacturing method thereof, which comprises the steps of punching a small hole on an eggshell, and extracting yolk to greatly reduce or even eliminate the yolk component in the eggshell; sealing the small hole with the patch, and then completing the preserved egg salting process according to the existing process to obtain a preserved egg without yolk or with reduced yolk. The beauty preserved egg looks crystal clear, has no black gray color and has appetite, and foreign people and many Chinese people can enjoy the beauty preserved egg.

Description

Preserved egg for beautifying face and its making method

Technical Field

The invention belongs to the technical field of traditional egg food, and particularly relates to a skin-beautifying preserved egg and a manufacturing method thereof.

Background

Preserved eggs, also known as preserved eggs, preserved eggs and the like, are processed foods invented by Chinese Han nationality people, are special foods in China, have special flavor and can promote appetite. But foreigners and many Chinese people do not like to eat preserved eggs. The two reasons are that the first reason is that the preserved eggs are strange and have no dare eating, the preserved eggs are originally made of duck eggs, and some alkaline substances, such as lime, potassium carbonate, sodium carbonate and the like are added into mud to wrap the duck eggs, and after more than 20 days, the substances pass through the small breathing holes in the egg shells and are combined with amino acid to generate amino acid salt. These amino acid salts are insoluble in protein, and then crystallize out in a certain geometric shape, thus forming beautiful piny, and the surface protein changes from white to transparent blackish brown, which is easily mistaken for a variety-changed or deteriorated egg. Secondly, the preserved eggs feel nausea and are not eaten, the outer colors of the preserved eggs are strange, and the egg yolks inside the cut preserved eggs become sticky due to pickling and are black and grey in color, so that people feel nausea and are difficult to swallow.

The fowl eggs include chicken eggs, duck eggs, goose eggs, ostrich eggs, and quail eggs.

Disclosure of Invention

One of the objects of the present invention: provides a method for producing a beauty preserved egg, which is a beautiful and crystal-clear preserved egg without black and gray color and with appetite.

The second purpose of the invention is: provides a beauty preserved egg which is glittering and translucent, has no black gray color and has appetite.

The technical scheme of the method for manufacturing the beauty preserved eggs is as follows.

The invention relates to a method for preparing preserved eggs for beautifying faces, which comprises the step of pickling fresh eggs into preserved eggs and is characterized by comprising the following process steps:

(1) firstly, punching small holes on eggshells of raw and fresh eggs;

(2) then all or part of the yolk is extracted from the small hole, and the ratio k of the egg white component to the yolk component in the eggshell is more than or equal to 3.1 or 4.6 or 34 or 99, so as to form a fresh egg with reduced yolk;

(3) and then pickling the yellow-reduced fresh eggs to obtain the yellow-reduced preserved eggs without yolk components or with the yolk components reduced.

Preferably, the method for producing the beautifying preserved egg is characterized by comprising any one or more of the following technical measures (1) to (5) in combination:

(1) before small holes are punched on the eggshell, the fresh egg is quickly scalded to enable the egg white to be solidified in a shallow layer, but not the egg yolk; for example, placing in boiled water for heating for half a minute; therefore, on one hand, in the process of punching and pulling out the injection needle, the solidified egg white shallow layer has elasticity, so that the leakage of the raw egg white along the injection needle can be prevented, and the post-processing procedures such as cleaning, patch fixing and the like can be kept; on the other hand, egg white can not be brought out in the process of extracting the egg yolk; on the other hand, the solidified egg white can not be extracted, so that the unsolidified yolk can be completely and cleanly extracted, in other words, the egg white and the yolk can be completely separated, and the yolk-free preserved egg without residual yolk can be produced;

(2) punching small holes in a sterile and anoxic environment, extracting egg yolk and sealing the small holes so as to prevent bacteria and oxygen from entering eggs to cause putrefaction and deterioration;

(3) heating (preferably 62-65 deg.C) sterilized fresh egg, and pickling to obtain preserved egg;

(4) sealing the small hole on the eggshell by using a patch;

(5) after all or part of yolk in a fresh egg is extracted, the vacated space is filled with the albumen of other newly injected eggs; in other words, the vacated space is filled by the injected albumen of the non-native eggs;

(6) coating a barrier coating on the surface of the eggshell to improve the water and oxygen barrier property of the eggshell, prevent water in the eggshell from escaping, and prevent bacteria and oxygen outside the eggshell from invading; tests show that the innovative technical scheme of coating the barrier coating is beneficial to improving the finished product rate of preserved eggs, so that the rotting, damage and waste are reduced.

The technical scheme of the beauty preserved egg is as follows.

The invention relates to a beauty preserved egg, which is characterized in that: small holes are punched on the eggshells; removing all or part of the yolk components to form a fresh egg with reduced yolk; wherein the ratio k of the egg white component to the egg yolk component is more than or equal to 3.1 or 4.6 or 34 or 99; the yolk-free preserved egg is prepared by pickling a fresh egg with reduced yolk.

Preferably, the beautifying preserved egg comprises any one or more of the following technical characteristics (1) to (5):

(1) heating and solidifying the egg white superficial layer;

(2) placing the yellow-reduced fresh egg in the sterile and anoxic egg shell;

(3) encapsulating the yellow-reduced preserved egg in a sterile and anoxic wrapper;

(4) the small hole on the egg shell is sealed by the patch; sterilizing the fresh egg with reduced yellow color and egg shell and patch, sealing the fresh egg with reduced yellow color in the egg shell with sterile oxygen deficiency (see the next section for how to make the sterile oxygen deficiency in the egg shell), to prevent the fresh egg with reduced yellow color from putrefaction and deterioration caused by bacteria/oxygen; for example, the small holes are filled with food-grade glue or are sealed by sticking;

(5) after all or part of yolk in a fresh egg is extracted, the vacated space is filled with the albumen of other newly injected eggs; the egg with the small hole sealed by the patch is processed into a sterile anoxic environment to prevent bacteria and oxygen from entering the egg;

(6) the surface of the eggshell is coated with a barrier coating to improve the water and oxygen barrier property of the eggshell, prevent water in the eggshell from escaping, and prevent bacteria and oxygen outside the eggshell from invading.

In order to form a sterile anoxic small environment in the eggshell, the procedures of punching small holes, extracting yolk, filling an air chamber in the eggshell with environment gas (such as nitrogen) and the like, tightly plugging the small holes, sterilizing and the like can be completed in the environment of inert gas (such as nitrogen) and the like; so as to form a small sterile anoxic environment in the eggshell or form a small sterile anoxic environment isolated from the external oxygen.

Compared with the prior art, the beautifying preserved egg and the manufacturing method thereof can produce the following beneficial technical effects: the beauty preserved egg of the invention looks crystal clear, has no black gray and has appetite, and foreign people and many Chinese people can enjoy the beauty preserved egg.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.

Fig. 1 is a schematic cross-sectional view of a beauty preserved egg according to the present invention (embodiment).

Fig. 2 is a schematic view of the cross-sectional structure of a hollow egg when the yolk is extracted according to the present invention (example).

Fig. 3 is a schematic view of a cross-sectional structure of a conventional boiled egg.

The reference numbers indicate: 1-yolk, 2-egg white, 3-egg white light layer, 4-eggshell, 5-small hole, 6-patch, 7-yellow-reducing egg, 8-air chamber, 9-barrier coating, 10-raw egg, and 11-hollow.

Detailed Description

The core of the invention is to provide a beauty preserved egg which is glittering and translucent, has no black gray color and has appetite, and is popular with foreign people and many Chinese people.

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.

The first embodiment.

A number of raw (fresh) eggs 10 are prepared. Referring to fig. 1, 2 and 3, a laser machine is used to punch a small hole 5 with a diameter of about 0.5mm in each raw egg 10 on the eggshell 4.

An injection needle with the diameter less than 0.5mm is inserted into the yolk 1 from a small hole 5 on the eggshell 4 through the egg white 2; extracting more than 80% of yolk 1 by using an injector to ensure that the ratio k of the egg white 2 component to the yolk 1 component is more than or equal to 13 so as to form a yellow-reduced (fresh) egg 7; then, the small holes 5 on the eggshells 4 are closed by quick-drying glue to prevent bacteria or oxygen from invading. In other words, the solidified food-grade glue is used as a patch 6 to patch the small hole 5 on the eggshell 4 to prevent the egg white 2 from leaking and bacteria from entering, thereby preparing a yellow-reduced (fresh) egg 7 for standby.

Preferably, the raw egg 10 is heated slightly prior to punching the small hole 5 in the shell 4 to set the shallow layer 3 of egg white, but not the yolk 1; for example, placing in boiled water for boiling for half a minute; therefore, on one hand, during the process of punching and pulling out the injection needle, the solidified egg white shallow layer 3 has elasticity, so that the raw egg white 2 can be prevented from leaking out along the injection needle, and the post-processing procedures such as cleaning and patching 6 can be kept favorably; on the other hand, the egg white 2 can not be brought out in the process of extracting the egg yolk 1; on the other hand, after the yolk 1 is extracted, the solidified egg white shallow layer 3 forms a hollow 11, and the hollow 11 can be filled with prepared (non-native egg) egg white 2.

Preferably, in a sterile nitrogen working room, the working procedures of forming the small hole 5, extracting the yolk 1, supplementing the egg white 2, blocking the small hole 5 and the like are completed, so that the egg white 2 in the egg is isolated from oxygen outside the egg, and a sterile anoxic small environment is formed. Inert gases commonly used in food processing include nitrogen, carbon dioxide, N ₂ And CO ₂ Mixed gas of (2), and the like. Thus, the egg white 2 can be prevented from being deteriorated due to the air entering the egg from the small holes 5 during the processing.

Preferably, a transparent, water-based barrier coating 9 is applied to the surface of the shell 4 of the yellow-reduced (fresh) egg 7 to close the breathing pores in the shell 4 and the gaps (which may occur) between the small holes 5 and the patch 6. For example, by spraying a layer of an acrylate emulsion and air drying to form a colorless transparent aqueous barrier coating 9. The barrier coating used for the barrier coating 9 is introduced in the existing documents of the Chinese patent application "a CPI film with water oxygen barrier property and its preparation method (CN 113036063A)", "a high oxygen barrier coating and its preparation method and its coating method (CN 113604116A)", "a high barrier coating for biaxially oriented polyester film and its preparation method (CN 110003753A)", "barrier coating and its preparation method and application (CN 108129926A)", etc., and the invention creatively applies the barrier coating to the surface of the eggshell 4 across the boundary, and the detailed using method is not repeated herein.

Finally, the preserved egg pickling process is finished according to the existing production process, and the yellow-reduced (the yolk is greatly reduced) skin-beautifying preserved egg can be prepared. Preserved eggs produced in this manner appear clear, less dark grey, and relatively appetizing, and are preferred by foreign and many Chinese people.

The second embodiment.

A quantity of raw (fresh) eggs 10 are prepared. Referring to fig. 1, 2 and 3, a laser machine is used to punch a small hole 5 with a diameter of about 1.5mm in each raw egg 10 on the eggshell 4.

An injection needle with the diameter less than 1.4mm is inserted into the yolk 1 from a small hole 5 on the eggshell 4 through the egg white 2; the whole yolk 1 is extracted with a syringe and the egg white 2 prepared in advance is replenished (injected) to fill the hollow 11 left after the yolk 1 is extracted. The entire yolk 1 and the entire albumen 2 may also be extracted with a syringe to leave an intact empty eggshell 4 with a small aperture 5; separating the yolk 1 and the albumen 2 by an egg yolk (egg) albumen (egg) separator, and then quantitatively conveying the albumen 2 back into the empty eggshell 4. Finally, the small hole 5 on the eggshell 4 is closed by quick-drying glue to prevent bacteria or oxygen from invading. In other words, the solidified food-grade glue is used as a patch 6 to patch the small hole 5 on the eggshell 4 to prevent the egg white 2 from leaking and bacteria from entering, thereby preparing a yellow-reduced (i.e. no yellow fresh) egg 7 for standby.

Preferably, a clear, water-based barrier coating 9 is applied to the surface of the shell 4 of the yellow-reduced (fresh) egg 7 to close the breathing pores in the shell 4 and the gaps (if any) between the aperture 5 and the patch 6. For example, by spraying a layer of acrylate emulsion and air drying to form a colorless transparent aqueous barrier coating 9.

And finally, the preserved egg pickling process is completed according to the existing production process, and the yellow-reduced (i.e. yolk-free) skin-beautifying preserved egg can be prepared.

For example: the yolk 1 is drawn out, the yolk 5 is sealed, and the yolk-reduced (fresh) egg 7 is heated (preferably at 62-65 ℃) to sterilize (preferably cooked). And then placing the pepper, the aniseed and the pine and cypress branches in a pot, adding water, boiling for half an hour, adding the salt and the black tea powder, boiling for 5 minutes, adding the monosodium glutamate, stirring, scooping out, and filtering to obtain the juice. Adding quicklime and soda ash after the juice is cooled slightly, and stirring fully to completely melt the juice. Adding plant ash, stirring to obtain paste, stirring for several times, and stirring. The consistency of the paste can be adjusted by the amount of plant ash, preferably by placing the (cooked or sterilized) egg 7 on the paste to float on the surface of the paste. The bran is put on the ground or in a large basin, the egg 7 with yellow color reduction (fresh) is dipped in the paste to be fully adhered with the paste, and then the egg which is fully adhered with the paste is put on the bran to roll back and forth, so that the bran is uniformly adhered on the paste. Thus, the mutual adhesion after entering the cylinder can be prevented. The eggs rolled with the bran coat are put into a clean jar, sealed and placed in the room temperature of 30 ℃, and can be matured and taken out of the jar only 7 days. If the temperature is lower than 30 ℃, the time for opening the cylinder needs to be properly prolonged, and if the temperature is 20 ℃, the cylinder needs to be opened about half a month. The specific cylinder opening time can be more safe after one day than the estimated time. The preserved eggs after the jar is opened can not be eaten immediately, and can be eaten after being spread in a cool and ventilated place and dried for at least more than 5 days and the surfaces of the preserved eggs are completely dried.

The preserved eggs produced in this way look clear, black and grey free, have an appetizing effect and are very popular with both foreigners and many Chinese.

The foregoing is illustrative of the present invention, and the principles and embodiments of the present invention have been described herein using specific examples, which are provided merely to facilitate an understanding of the core concepts of the invention. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.

Claims

1. A method for preparing preserved eggs for beautifying face comprises the steps of pickling fresh eggs into preserved eggs, and is characterized by comprising the following process steps:

(1) firstly, punching a small hole on an eggshell of a fresh egg;

(2) then all or part of the yolk is extracted from the small hole, and the ratio k of the egg white component to the yolk component in the eggshell is more than or equal to 3.1 or 4.6 or 34 or 99, so as to form the fresh egg with reduced yellow;

2. A method of producing a beautiful preserved egg according to claim 1, characterized in that it comprises any one or more of the following technical measures (1) to (3) in combination:

(1) before small holes are punched on the eggshell, the fresh egg is quickly scalded to enable the egg white to be solidified in a shallow layer, but not the egg yolk;

(3) the method comprises the steps of punching small holes, extracting yolk, sealing the small holes, heating and sterilizing the fresh egg with the yellow color, and then pickling to obtain preserved eggs.

3. A beauty preserved egg is characterized in that: small holes are punched on the eggshells; removing all or part of the yolk components to form a fresh egg with reduced yolk; wherein the ratio k of the egg white component to the egg yolk component is more than or equal to 3.1 or 4.6 or 34; the yolk-free preserved egg is prepared by pickling a fresh egg with reduced yolk.

4. The beautifying preserved egg of claim 3, comprising any one or more of the following combined technical features (1) to (3):

(1) heating and solidifying the egg white superficial layer;

(2) placing the yellow-reduced fresh egg in the sterile and anoxic egg shell;

(3) the yellow-reduced preserved egg is packaged in a sterile and oxygen-deficient package.