CN1199553A - Lead-less preserved egg preserving agent and its use method - Google Patents
Lead-less preserved egg preserving agent and its use method Download PDFInfo
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- CN1199553A CN1199553A CN97111312A CN97111312A CN1199553A CN 1199553 A CN1199553 A CN 1199553A CN 97111312 A CN97111312 A CN 97111312A CN 97111312 A CN97111312 A CN 97111312A CN 1199553 A CN1199553 A CN 1199553A
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- preserved egg
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Abstract
The preserving agent consists of sodium hydroxide 45-60 wt%, salt 35-50 wt%, Composite metal salt containing Zn, Cu and Fe 2.5-4 wt%, and seasoning 1-3 wt%, and it features ferrous salt content and no lime and tea. When it is used, the preserving agent is first dissolved in water, the solution is then poured into container of fresh egg, and the egg is preserved at 18-30 deg.c for 30 days to become preserved egg, with the material proportion among preserving agent, water and egg being 1 to 10 to 10-13. The product has Zn, Cu, Fe as trace elements and no Pb and it results in short preserving period, low cost and high quality of preserved egg.
Description
The present invention relates to the making field of egg products.
Lime-preserved egg is the traditional birds, beasts and eggs process flavours food of China.Lime-preserved egg processing is along with scientific and technological progress progressively plumbously develops to the unleaded direction of no mud from there being mud to have.Though in recent years all endeavour improve to adopt zinc salt and or mantoquita substitute lead oxide (as " making the method for zincous preserved quail eggs " of number of patent application 87103308.9; Number of patent application 92105857.8 " prescription of leadless Se-rich lime-preserved eggs processing ") carries out lime-preserved egg processing, to avoid plumbous toxic action to human body; But in the lime-preserved egg processing industry, adopted lime and soda ash to add water generates NaOH mostly, so that the protein in the bright egg becomes the liquid whippy solidifying body shape that congeals into again by colloid in the past; Only adopt simultaneously zinc salt and or mantoquita replace lead oxide, with the protein liquefaction that prevents to have solidified; In addition, in raw material, add tealeaves, components such as pine needle toward contact.But the present invention is clear and definite under study for action: directly adopt lime and soda ash in raw material, certainly lead to precipitation of calcium carbonate behind the dissolving water, be an impediment to the presentation quality of eggshell; Clear and definite iron and zinc, copper are the same as to the protein liquefaction that prevents to solidify and aspect lime-preserved egg soft yolk, quality the effect that can not replace is mutually arranged all, having only by a certain percentage, preparation could play good complementary effect, help to improve eggs ' quality: find that simultaneously whether tealeaves and pine needle use quality and local flavor and the indifference to lime-preserved egg in lime-preserved egg is pickled, and cost can influence about 15%.In sum, the recipe-imposed of curing agent is to outward appearance and inherent quality, production cycle and the cost benefit of lime-preserved egg.For these reasons, although also there is the desire of processing lime-preserved egg, instant edible voluntarily in many families, also are difficult to realize.
The purpose of this invention is to provide a kind ofly guarantee that lime-preserved egg is unleaded, clean appearance, interior quality be good, pickles steady quality, and be with low cost, can be used for birds, beasts and eggs processing industry, is convenient to lime-preserved egg curing agent that huge numbers of families use again and with the method for curing agent processing lime-preserved egg.
The scheme that task of the present invention solves is: a kind of composition of lead-free preserved egg curing agent (weight %) is: 45～60 NaOH, 35～50 salt, 2.5～4 zinc, copper, iron composite metal salt, 1～3 flavor enhancement.
Zinc sulfate in the zinc-copper iron composite metal salt of the present invention: copper sulphate: ferrous sulfate is 4: 3: 3.
Containing sweet close element in the flavor enhancement of the present invention is 0.1%, and all the other are five-spice powder.
The method of using lime-preserved egg curing agent processing lime-preserved egg of the present invention is:
1. with the lime-preserved egg curing agent: water: bright egg is poured in the container of containing egg after in 1: 10: 10～13 ratios curing agent being dissolved in water, under 18-30 ℃ of room temperature, pickle can take out in 30 days, airing, wait to eat.
2. the above-mentioned lime-preserved egg feed liquid of pickling be need process the bright egg of same quantity for the second time the time, only need add 50% of curing agent weight for the first time; Each time later on is according to analogizing and can guarantee product quality with adding stoste material method the second time.Generally with three times for well.
The following advantage of tool of the present invention:
1. replace lead oxide with zinc, copper, iron composite metal salt, both unleaded, suitably replenished trace element zinc, copper and the iron of needed by human again.
2. lime-preserved egg outward appearance and inherent quality are all good, stable performance, and eggshell surface blackspot precipitation is few, cleaning, fissility is good, and it is blackish green that albumen is, good luster, preserved egg is many, and elasticity is strong, and is translucent, and the soft yolk ratio is moderate, raciness, storage period, color and luster was stable, and commodity is strong.
3. curing agent is owing to cancelled materials such as tealeaves, lime, and the concentration of component reasonable mixture ratio that other is selected can shorten the process-cycle more than 10 days, and yield rate can reach about 98%, reduces production costs more than 40% about 0.8 minute of every piece of lime-preserved egg processing cost.
4. the powdery curing agent is after the weight specification packing that varies in size, and convenient transportation and sale both were fit to the production in enormous quantities of lime-preserved egg processing industry, made things convenient for huge numbers of families to pickle on a small quantity again.
The embodiment of the invention is as follows:
1. in the optimum formula ratio, with NaOH 55kg, salt 40kg, zinc sulfate 1.2kg, copper sulphate 0.9kg, ferrous sulfate 0.9kg, sweet close plain 2g, five-spice powder 1998 grams, after fully pulverizing stirring, can carry out weighing by different sizes such as 10kg, 1kg, use plastic bag vacuum packing, wait to sell or personal.Good by the lime-preserved egg local flavor that this prescription is pickled, albumen is full of elasticity, and the soft yolk ratio is moderate, and eggshell degree of peeling off is good.
2. with NaOH 60kg, salt 35kg, zinc sulfate 1.6kg, copper sulphate 1.2kg, ferrous sulfate 1.2kg, sweet close plain 1 gram, five-spice powder 999 grams, stir packing through pulverizing.By the lime-preserved egg ammonia flavor that this prescription is pickled, bitter taste, astringent taste lay particular stress on, and the soft yolk ratio is also bigger than normal.
3. with NaOH 45kg, salt 50kg, zinc sulfate 1kg, copper sulphate 0.75kg, ferrous sulfate 0.75kg, sweet close plain 2.5 grams, five-spice powder 2497.5 grams are through pulverizing, stir, packing, preferable by the lime-preserved egg local flavor that this prescription is pickled, albumen elasticity deficiency, eggshell degree of peeling off is relatively poor.
4. lime-preserved egg processing factory dissolves in above-mentioned 100kg curing agent in the 1000kg water, pour into then in the cement pit that fills 1000～1300kg FRESH DUCK EGGS, after under the 18-30 ℃ of room temperature pickled 30 days, can pickle into albumen and be blackish green, preserved egg is many, the variation of yolk chromatograph, the soft yolk ratio is moderate, and diameter is 10-20mm, bitter taste, astringent taste, ammonia are distinguished the flavor of all light, the lime-preserved egg that local flavor is good.
5. general family dissolves in above-mentioned 1kg curing agent in the 10kg water, pours into then in the container that fills 10～13kg FRESH DUCK EGGS, and under 18-30 ℃ of temperature, pickled 30 days promptly ripe.
Claims (5)
1. lead-free preserved egg curing agent is characterized in that forming (weight %) and is:
45～60 NaOH
35～50 salt
2.5～4 zinc, copper, iron composite metal salt
1～3 flavor enhancement
2. lead-free preserved egg curing agent according to claim 1 is characterized in that the zinc sulfate in zinc, copper, the iron composite metal salt: copper sulphate: ferrous sulfate is 4: 3: 3.
3. lead-free preserved egg curing agent according to claim 1, it is characterized in that containing in the flavor enhancement sweet close element is 0.1%, all the other are five-spice powder.
4. method with the described lead-free preserved egg curing agent of claim 1 processing lime-preserved egg is characterized in that:
With the lead-free preserved egg curing agent: water: bright egg is in 1 (weight): 10 (weight): 10～13 (weight) ratio, earlier curing agent is dissolved in water, and pour into again in the container of containing egg, pickling maturation about 30 days under 18-30 ℃.
5. the method for processing lime-preserved egg according to claim 4.After it is characterized in that curing agent is processed lime-preserved egg for the first time.Add 50% of the curing agent consumption first time and can carry out the bright egg processing second time.Each time later on analogized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97111312A CN1067219C (en) | 1997-05-16 | 1997-05-16 | Lead-less preserved egg preserving agent and its use method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97111312A CN1067219C (en) | 1997-05-16 | 1997-05-16 | Lead-less preserved egg preserving agent and its use method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1199553A true CN1199553A (en) | 1998-11-25 |
| CN1067219C CN1067219C (en) | 2001-06-20 |
Family
ID=5171696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97111312A Expired - Fee Related CN1067219C (en) | 1997-05-16 | 1997-05-16 | Lead-less preserved egg preserving agent and its use method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1067219C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100435660C (en) * | 2006-09-20 | 2008-11-26 | 浙江省农业科学院 | Pickling preparation for processing novel egg product and application method thereof |
| CN101401655B (en) * | 2008-11-05 | 2011-06-15 | 付道君 | Pickling method for high-zinc high-calcium salted egg |
| CN102805371A (en) * | 2012-08-21 | 2012-12-05 | 华中农业大学 | Composite curing agent for lead-free preserved eggs and preparation method thereof |
| CN103750391A (en) * | 2014-01-08 | 2014-04-30 | 杨临伟 | Sanitary processing method of preserved egg |
| CN106616802A (en) * | 2016-12-22 | 2017-05-10 | 四川理工学院 | Seasoning for preserving duck egg and application |
| CN106722365A (en) * | 2016-12-08 | 2017-05-31 | 易奎林 | A kind of preparation method of unleaded preserved egg |
| CN108029993A (en) * | 2017-11-18 | 2018-05-15 | 贵州省石阡县爽珍绿色食品有限公司 | A kind of preparation method of unleaded spiced salted preserved eggs |
| CN108497361A (en) * | 2018-03-27 | 2018-09-07 | 河南牧业经济学院 | A kind of processing method of preserved egg salted egg |
| CN109123571A (en) * | 2018-07-28 | 2019-01-04 | 南昌大学 | A kind of lime-preserved egg pickling liquid |
| WO2019133843A1 (en) * | 2017-12-29 | 2019-07-04 | Chew, LLC | Compositions and methods for avoiding, reducing, and reversing undesirable visual and olfactory effects in food products |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2036245T3 (en) * | 1987-12-18 | 1993-05-16 | Inventio Ag | CALL RECORDING AND INDICATION DEVICES FOR ELEVATORS, ARRANGED ON THE FLOORS. |
| GB8828335D0 (en) * | 1988-12-05 | 1989-01-05 | Shell Int Research | Process for conversion of heavy hydrocarbonaceous feedstock |
| CN1023760C (en) * | 1991-07-30 | 1994-02-16 | 沈红蕾 | Method for preparing leadless preserved eggs containing trace elements |
-
1997
- 1997-05-16 CN CN97111312A patent/CN1067219C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100435660C (en) * | 2006-09-20 | 2008-11-26 | 浙江省农业科学院 | Pickling preparation for processing novel egg product and application method thereof |
| CN101401655B (en) * | 2008-11-05 | 2011-06-15 | 付道君 | Pickling method for high-zinc high-calcium salted egg |
| CN102805371A (en) * | 2012-08-21 | 2012-12-05 | 华中农业大学 | Composite curing agent for lead-free preserved eggs and preparation method thereof |
| CN103750391A (en) * | 2014-01-08 | 2014-04-30 | 杨临伟 | Sanitary processing method of preserved egg |
| CN106722365A (en) * | 2016-12-08 | 2017-05-31 | 易奎林 | A kind of preparation method of unleaded preserved egg |
| CN106616802A (en) * | 2016-12-22 | 2017-05-10 | 四川理工学院 | Seasoning for preserving duck egg and application |
| CN106616802B (en) * | 2016-12-22 | 2020-07-07 | 四川理工学院 | Seasoning for pickling preserved eggs and application |
| CN108029993A (en) * | 2017-11-18 | 2018-05-15 | 贵州省石阡县爽珍绿色食品有限公司 | A kind of preparation method of unleaded spiced salted preserved eggs |
| CN108029993B (en) * | 2017-11-18 | 2021-08-10 | 贵州省石阡县爽珍绿色食品有限公司 | Preparation method of lead-free spiced salt preserved eggs |
| WO2019133843A1 (en) * | 2017-12-29 | 2019-07-04 | Chew, LLC | Compositions and methods for avoiding, reducing, and reversing undesirable visual and olfactory effects in food products |
| CN108497361A (en) * | 2018-03-27 | 2018-09-07 | 河南牧业经济学院 | A kind of processing method of preserved egg salted egg |
| CN109123571A (en) * | 2018-07-28 | 2019-01-04 | 南昌大学 | A kind of lime-preserved egg pickling liquid |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1067219C (en) | 2001-06-20 |
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