CN115777880A - Method for making preserved eggs - Google Patents
Method for making preserved eggs Download PDFInfo
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- CN115777880A CN115777880A CN202211349550.5A CN202211349550A CN115777880A CN 115777880 A CN115777880 A CN 115777880A CN 202211349550 A CN202211349550 A CN 202211349550A CN 115777880 A CN115777880 A CN 115777880A
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- eggs
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- ingredient water
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 105
- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims abstract description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims abstract description 8
- 229960001763 zinc sulfate Drugs 0.000 claims abstract description 8
- 229910000368 zinc sulfate Inorganic materials 0.000 claims abstract description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 51
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 22
- 244000269722 Thea sinensis Species 0.000 claims description 16
- 235000006468 Thea sinensis Nutrition 0.000 claims description 16
- 235000020279 black tea Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 229910052742 iron Inorganic materials 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 210000003278 egg shell Anatomy 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 206010011376 Crepitations Diseases 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 4
- 235000011613 Pinus brutia Nutrition 0.000 claims description 4
- 241000018646 Pinus brutia Species 0.000 claims description 4
- 208000037656 Respiratory Sounds Diseases 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- HTUMBQDCCIXGCV-UHFFFAOYSA-N lead oxide Chemical compound [O-2].[Pb+2] HTUMBQDCCIXGCV-UHFFFAOYSA-N 0.000 description 2
- 229910000464 lead oxide Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010015958 Eye pain Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 208000012886 Vertigo Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000889 vertigo Toxicity 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing preserved eggs, which comprises the steps of sorting eggs or duck eggs, preparing ingredient water, soaking eggs and the like, wherein the ingredient is easy to obtain raw materials, the preparation cost is low, and the ingredient does not use raw materials containing lead, so that the lead can be prevented from being introduced, and the preserved eggs are safer and healthier; the preparation method has short preparation period which only needs 15-20 days, and is beneficial to reducing the cost and popularizing; the ingredient water used in the invention can be recycled, so that the cost can be further reduced; the preserved eggs prepared by the invention have unique flavor and fresh mouthfeel; in the preserved eggs prepared from eggs, zinc sulfate is used for permeating, so that trace zinc element is contained in the preserved eggs, and the preserved eggs are healthier.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making preserved eggs.
Background
Preserved eggs, also known as preserved eggs, eggs wrapped with ash and the like, have fresh, smooth and refreshing mouthfeel and unique color, aroma and taste, are traditional local flavor egg products in China, have fresh, smooth and refreshing mouthfeel and unique color, aroma and taste, and are rich in nutrient substances necessary for human bodies, such as iron, methionine, vitamin E and the like. The preserved eggs are delicious dishes and have certain medicinal value. Wangshikang "diet book of living with rest" states that: preserved eggs, pungent, astringent, sweet and salty in flavor, can purge heat, sober up, remove large intestine fire, treat diarrhea and dysentery, and can astringe. The preserved egg is cool in nature, and can be used for treating diseases such as eye pain, toothache, hypertension, tinnitus and vertigo.
However, lead oxide is mostly adopted in the traditional preserved egg pickling process, and the lead oxide mainly plays a role in controlling the uniform permeation of sodium hydroxide in the preserved egg pickling process, promotes shell separation and corrosion prevention, and increases the flavor and color of the preserved egg. Lead is a toxic heavy metal element, so if the lead is frequently eaten, lead poisoning may be caused, thereby causing symptoms such as insomnia, inattention, anemia, arthralgia, slow thinking, affected brain function and the like. Therefore, the lead content in every 1000g of preserved eggs is not more than 3mg according to national regulations, and although the lead content is low, the lead content accumulation in the body is easily caused by excessive eating of preserved eggs, so that the health of people is influenced.
Along with the gradual improvement of the living standard of people, consumers put forward higher requirements on the safety and the comprehensive balance of the nutrition of food materials, and the preserved eggs prepared by the traditional process obviously cannot meet the requirements of modern food on environmental protection and comprehensive nutrition. In the existing preparation method, the preserved eggs generally need at least one month to mature, the preparation time is long, and the method is not beneficial to popularization and use.
Disclosure of Invention
Therefore, based on the background, the applicant develops a preparation method of preserved eggs with unique flavor, safety and health through years of research and practice.
The technical scheme provided by the invention is as follows:
a method for preparing preserved eggs comprises the following steps:
s1: sorting eggs or duck eggs: selecting fresh duck eggs with undamaged and crackless shells, cleaning mud on the surfaces of the eggs, and drying for later use;
s2: preparing ingredient water: placing the ingredients in a container, boiling, and stopping heating to obtain ingredient water;
the ingredients for the duck eggs consist of 2-5% of sodium hydroxide, 1-6% of black tea, 3-8% of salt and the balance of water by mass;
the ingredients for eggs are composed of 5-10% of sodium hydroxide, 1-6% of black tea, 3-8% of salt, 0.1-1% of zinc sulfate and the balance of water by mass;
s3: after the ingredient water is cooled or after one day, the ingredient water is correspondingly poured into a container for containing the eggs, and the eggs are completely submerged by the ingredient water;
s4: breaking the eggshell for inspection after 10 days, and making preserved egg after 15-20 days.
Preferably, the ingredients for the duck eggs in the step S2 comprise 3.6-4% of sodium hydroxide, 2-3% of black tea, 5-6% of salt and the balance of water in percentage by weight.
Preferably, the egg ingredient in step S2 is composed of 6-8% sodium hydroxide, 1-2% black tea, 3-5% salt, 0.2-0.4% zinc sulfate and the balance water.
Preferably, the tender pine branches may be added to the ingredients and then boiled in step S2.
Preferably, the vessel used in step S2 is made of iron.
Preferably, the ingredient water after preserved eggs are prepared in the step S4 can be recycled.
The beneficial effects which can be realized by adopting the invention are as follows:
the raw materials used in the ingredients are easy to obtain, the manufacturing cost is low, and the raw materials containing lead are not used in the ingredients, so that the lead can be prevented from being introduced, and the ingredients are safer and healthier;
the preparation period is short, and only 15-20 days are needed for the preparation period, so that the cost is reduced and the popularization is facilitated;
the ingredient water used in the invention can be recycled, so that the cost can be further reduced;
the preserved eggs prepared by the invention have unique flavor and fresh taste;
in the preserved eggs prepared from eggs, zinc sulfate is used for permeating, so that trace zinc element is contained in the preserved eggs, and the preserved eggs are healthier.
Detailed Description
Reference will now be made in detail to embodiments of the invention, one or more examples of which are described below. Each example is provided by way of explanation, not limitation, of the invention. Indeed, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope or spirit of the invention. For instance, features illustrated or described as part of one embodiment, can be used on another embodiment to yield a still further embodiment.
It is therefore intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents. Other objects, features and aspects of the present invention are disclosed in or are apparent from the following detailed description. It is to be understood by one of ordinary skill in the art that the present discussion is a description of exemplary embodiments only, and is not intended as limiting the broader aspects of the present invention. The present invention is further illustrated by the following examples.
Example 1: a method for preparing preserved eggs comprises the following steps:
s1: sorting duck eggs: selecting fresh duck eggs with undamaged shells and no cracks, cleaning mud on the surfaces of the eggs, and drying for later use;
s2: preparing ingredient water: placing the ingredients in a container, boiling, and stopping heating to obtain ingredient water;
the ingredients for the duck eggs comprise 3.6 percent of sodium hydroxide, 2.5 percent of black tea, 5 percent of salt and the balance of water by mass ratio respectively;
s3: after the ingredient water is cooled or after one day, pouring the ingredient water into a container for containing eggs correspondingly, wherein the egg is completely submerged by the ingredient water;
in the step, the eggs need to be pressed to avoid floating and can not be completely soaked in the ingredient water.
S4: the egg shell can be broken for inspection after 10 days, and the preserved egg can be prepared after 15-20 days.
The container used in the step S2 is made of iron, and an iron pan can be adopted.
And (4) recovering the ingredient water after the preserved eggs are prepared in the step (S4).
The operation of recovering and reusing is as follows:
half the amount of sodium hydroxide, black tea, and salt (see the amount in step S2) was added to the ingredient water in step S4, and then the mixture was reused as the ingredient water in step S3.
Example 2: a method for preparing preserved eggs comprises the following steps:
s1: duck eggs: selecting fresh duck eggs with undamaged shells and no cracks, cleaning mud on the surfaces of the eggs, and drying for later use;
s2: preparing ingredient water: placing the ingredients in a container, boiling, and stopping heating to obtain ingredient water;
the ingredients for the duck eggs comprise 4% of sodium hydroxide, 2.5% of black tea, 6% of salt and the balance of water in mass ratio respectively;
in the step, the tender pine branches are added into the ingredients and then boiled, so that the ingredient water and the preserved eggs prepared by the ingredient water have unique flavor.
S3: after the ingredient water is cooled or after one day, pouring the soaking material water into a container for containing the eggs correspondingly, and completely submerging the eggs by the ingredient water;
in the step, the eggs need to be pressed to avoid floating and can not be completely soaked in the ingredient water.
S4: the egg shell can be broken for inspection after 10 days, and the preserved egg can be prepared after 15-20 days.
The container used in the step S2 is made of iron, and an iron pan can be adopted.
And (4) recovering the ingredient water after the preserved eggs are prepared in the step (S4).
The recycling operation is as follows:
half the amount of sodium hydroxide, black tea and salt (see the amount in step S2) were added to the ingredient water in step S4, and the mixture was reused as the ingredient water in step S3.
Example 3: a method for preparing preserved eggs comprises the following steps:
s1: sorting eggs: selecting fresh duck eggs with undamaged and crackless shells, cleaning mud on the surfaces of the eggs, and drying for later use;
s2: preparing ingredient water: placing the ingredients in a container, boiling, and stopping heating to obtain ingredient water;
the ingredients for eggs consist of 7 mass percent of sodium hydroxide, 1.5 mass percent of black tea, 4 mass percent of salt, 0.3 mass percent of zinc sulfate and the balance of water;
s3: after the ingredient water is cooled or after one day, pouring the soaking water into a container for containing the eggs correspondingly, and completely submerging the eggs by the ingredient water;
in the step, the eggs need to be pressed to avoid floating and can not be completely soaked in the ingredient water.
S4: breaking the eggshell for inspection after 10 days, and making preserved egg after 15-20 days.
The container used in the step S2 is made of iron, and an iron pan can be adopted.
And (4) recovering the ingredient water after the preserved eggs are prepared in the step (S4).
The operation of recovering and reusing is as follows:
half the amount of sodium hydroxide, black tea, and salt (see the amount in step S2) was added to the ingredient water in step S4, and then the mixture was reused as the ingredient water in step S3.
Example 4: a method for preparing preserved eggs comprises the following steps:
s1: sorting eggs: selecting fresh duck eggs with undamaged and crackless shells, cleaning mud on the surfaces of the eggs, and drying for later use;
s2: preparing ingredient water: placing the ingredients in a container, boiling, and stopping heating to obtain ingredient water;
the ingredients for eggs consist of 7 mass percent of sodium hydroxide, 1.5 mass percent of black tea, 4 mass percent of salt, 0.3 mass percent of zinc sulfate and the balance of water;
in the step, the tender pine branches are added into the ingredients and then boiled, so that the ingredient water and the preserved eggs prepared by the ingredient water have unique flavor.
S3: after the ingredient water is cooled or after one day, pouring the soaking water into a container for containing the eggs correspondingly, and completely submerging the eggs by the ingredient water;
in the step, the eggs need to be pressed to avoid floating and can not be completely soaked in the ingredient water.
S4: the egg shell can be broken for inspection after 10 days, and the preserved egg can be prepared after 15-20 days.
The container used in the step S2 is made of iron, and an iron pan can be adopted.
And (4) recovering the ingredient water after the preserved eggs are prepared in the step (S4).
The recycling operation is as follows:
half the amount of sodium hydroxide, black tea, and salt (see the amount in step S2) was added to the ingredient water in step S4, and then the mixture was reused as the ingredient water in step S3.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
Claims (6)
1. The preparation method of the preserved eggs is characterized by comprising the following steps:
s1: sorting eggs or duck eggs: selecting fresh duck eggs with undamaged and crackless shells, cleaning mud on the surfaces of the eggs, and drying for later use;
s2: preparing ingredient water: placing the ingredients in a container, boiling, and stopping heating to obtain ingredient water;
the ingredients for the duck eggs comprise 2-5% of sodium hydroxide, 1-6% of black tea, 3-8% of salt and the balance of water by mass;
the ingredients for eggs are composed of 5-10% of sodium hydroxide, 1-6% of black tea, 3-8% of salt, 0.1-1% of zinc sulfate and the balance of water by mass;
s3: after the ingredient water is cooled or after one day, the ingredient water is correspondingly poured into a container for containing the eggs, and the eggs are completely submerged by the ingredient water;
s4: the egg shell can be broken for inspection after 10 days, and the preserved egg can be prepared after 15-20 days.
2. The method for preparing preserved duck eggs according to claim 1, wherein the ingredients for duck eggs in the step S2 comprise 3.6-4% of sodium hydroxide, 2-3% of black tea, 5-6% of salt and the balance of water.
3. The method for preparing preserved eggs according to claim 1, wherein the ingredients for eggs in the step S2 comprise 6-8% of sodium hydroxide, 1-2% of black tea, 3-5% of salt, 0.2-0.4% of zinc sulfate and the balance of water.
4. The method for preparing preserved egg as claimed in claim 1, wherein the step S2 comprises boiling tender pine branches after adding them into the ingredients.
5. The method of claim 1, wherein the container used in step S2 is made of iron.
6. The method for preparing preserved eggs according to claim 1, wherein the ingredient water after the preserved eggs are prepared in the step S4 can be recycled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211349550.5A CN115777880A (en) | 2022-10-31 | 2022-10-31 | Method for making preserved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211349550.5A CN115777880A (en) | 2022-10-31 | 2022-10-31 | Method for making preserved eggs |
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| Publication Number | Publication Date |
|---|---|
| CN115777880A true CN115777880A (en) | 2023-03-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202211349550.5A Pending CN115777880A (en) | 2022-10-31 | 2022-10-31 | Method for making preserved eggs |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1313052A (en) * | 2000-03-09 | 2001-09-19 | 陈红光 | Method for preparing lead-free preserved eggs |
| CN101305815A (en) * | 2008-06-03 | 2008-11-19 | 张成文 | Processing method of leadless flavor preserved egg without shell |
| CN103355693A (en) * | 2013-07-29 | 2013-10-23 | 昆明云岭广大种禽饲料有限公司 | Processing method of preserved eggs |
| CN107647320A (en) * | 2017-11-09 | 2018-02-02 | 安徽省卓创信息科技服务有限公司 | A kind of preparation method of lime-preserved egg preparing ingredients and lime-preserved egg |
| CN110353196A (en) * | 2019-08-27 | 2019-10-22 | 贵州大学 | The pickling process and product of gold stream heart "Thousand year old" duck eggs |
| CN112715866A (en) * | 2021-01-18 | 2021-04-30 | 宫长春 | Method for making preserved eggs |
-
2022
- 2022-10-31 CN CN202211349550.5A patent/CN115777880A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1313052A (en) * | 2000-03-09 | 2001-09-19 | 陈红光 | Method for preparing lead-free preserved eggs |
| CN101305815A (en) * | 2008-06-03 | 2008-11-19 | 张成文 | Processing method of leadless flavor preserved egg without shell |
| CN103355693A (en) * | 2013-07-29 | 2013-10-23 | 昆明云岭广大种禽饲料有限公司 | Processing method of preserved eggs |
| CN107647320A (en) * | 2017-11-09 | 2018-02-02 | 安徽省卓创信息科技服务有限公司 | A kind of preparation method of lime-preserved egg preparing ingredients and lime-preserved egg |
| CN110353196A (en) * | 2019-08-27 | 2019-10-22 | 贵州大学 | The pickling process and product of gold stream heart "Thousand year old" duck eggs |
| CN112715866A (en) * | 2021-01-18 | 2021-04-30 | 宫长春 | Method for making preserved eggs |
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