CN1706258A - Salting process of salted egg with low-salt egg white - Google Patents
Salting process of salted egg with low-salt egg white Download PDFInfo
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- CN1706258A CN1706258A CN 200410044971 CN200410044971A CN1706258A CN 1706258 A CN1706258 A CN 1706258A CN 200410044971 CN200410044971 CN 200410044971 CN 200410044971 A CN200410044971 A CN 200410044971A CN 1706258 A CN1706258 A CN 1706258A
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- salted egg
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Abstract
The salting process of salted egg with low salt egg white includes salting common salted egg through traditional technological process, soaking the salted egg in ferrous sulfate-potassium sodium tartrate solution, and soaking salted egg in cooled boiled water. The obtained salted egg has egg white with low salt content and egg white and yolk with good taste.
Description
Technical field
The invention belongs to technical field of agricultural product process, a kind of pickling process of low salinity albumen salted egg of overall taste deliciousness is provided.
Technical background
Preserving salted egg is traditional foods processing technique, egg product after pickling, the separated attitude of grease in the yolk and protein, fragrance strengthens, and is loved by the people.When pickling, can also join some condiment in the curing agent, make the salted egg that has a distinctive flavour.In recent years along with the large-scale development of food, there are many researchers that some improvement technology are provided at its pickling process, as Chinese patent " CN1371611 salted egg curing agent and with the method for curing agent processing salted egg ", by adding the corrosion-proof and sterilization agent in curing agent, the eggshell cleaning is guaranteed in the blackening of prevention preserved egg yellow; " CN1465256 salted egg fast pickling method " provides a kind of and has been positioned in the pressure-vessel successively bright egg at the saturated aqueous common salt of saliferous hydrochlorate and contains the method for dipping pressurization in the saturated aqueous common salt of NaOH, improved curing speed and quality.Similar techniques has all obtained certain progress at aspects such as the improvement of the maintenance quality of salted egg, local flavor, curing speeds.But a problem during salted egg produces is very outstanding, meets the requirements of salinity and when fuel-displaced, the salt content of albumen is higher at yolk exactly, and mouthfeel is bad.Also there are some technology this to be done improvement, as Chinese patent " food production process of CN1376389 fresh egg white and preserved egg yellow be combined into ", this technology at first makes less salt yolk nest, then yolk is poured into and directly pickled yolk in the egg nest, again preserved egg yellow is packed into fresh egg white and form food in the packing material, though this technology is feasible in theory, practical operation is loaded down with trivial details, and can not guarantee yolk quality, outward appearance.So far, the problem that the albumen salinity is high does not fundamentally solve.
Summary of the invention
Based on above understanding, the present invention desires to provide a kind of processing technology of salted egg, make yolk obtain enough salts and in fuel-displaced the salinity of albumen very low, can satisfy the technological means that people's consumption requires the present invention to take is: egg product is pickled common finished product salted egg according to traditional salt solution technical matters earlier, then the good salted egg that salts down is impregnated into ferrous sulfate--in-sodium potassium tartrate tetrahydrate the mixed solution, solution concentration is: ferrous sulfate 1%～10%, sodium potassium tartrate tetrahydrate 0.1～2%, dipping is 2 days～8 days in solution, pull out again, be put in the cold water dipping 2 days～8 days, and pulled out and get product.Gained egg product albumen salt content is low, good palatability, and yolk is still fuel-displaced, excellent in taste.Concrete concentration and the selection of time look temperature, salinity when pickling requires, the factors such as kind of egg are determined.Used salt, ferrous sulfate, the even food-grade of sodium potassium tartrate tetrahydrate.
The specific embodiment
Be one embodiment of the present of invention below, pickle 1 kilogram of Salted duck egg.
Prepare 5 kilograms of 15% common salt aqueous solutions, salting period 15 days is pulled out, is impregnated into 2% ferrous sulfate again--and in 5 kilograms of the solution of-0.5% sodium potassium tartrate tetrahydrate, flooded 5 days, pull out again, be impregnated in 5 kilograms of clean cold water, pulled out in 3 days and to get product.
Claims (3)
1, the pickling process of a kind of less salt albumen salted egg is characterized in that, behind marinating, more successively at ferrous sulfate according to conventional art--flood in-potassium sodium tartrate solution, the cold water, at last the low salted egg of salt content in the albumen.
2, technology as claimed in claim 1, it is characterized in that describedly respectively having related parameter to be: ferrous sulfate--the concentration of two kinds of solutes is ferrous sulfate 1～10%, sodium potassium tartrate tetrahydrate 0.1～2% in the-potassium sodium tartrate solution, egg product dip time therein is 2～8 days, and egg product dip time in cold water is 2～8 days.
3, as claims 1,2 described technologies, it is characterized in that a kind of concrete pickling process is: 1 kilogram of salted egg pickles 15 days in 5 kilogram of 15% salt solution after, be impregnated into 5 kilogram of 2% ferrous sulfate--in-0.5% potassium sodium tartrate solution 5 days, be impregnated in 5 kilograms of cold water 3 days again, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410044971 CN1706258A (en) | 2004-06-08 | 2004-06-08 | Salting process of salted egg with low-salt egg white |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410044971 CN1706258A (en) | 2004-06-08 | 2004-06-08 | Salting process of salted egg with low-salt egg white |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1706258A true CN1706258A (en) | 2005-12-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410044971 Pending CN1706258A (en) | 2004-06-08 | 2004-06-08 | Salting process of salted egg with low-salt egg white |
Country Status (1)
| Country | Link |
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| CN (1) | CN1706258A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878925A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Salted eggs and method for preparing same |
| CN101108007B (en) * | 2007-08-27 | 2011-04-06 | 宋淼泉 | Bloating method of low salinity salted duck egg |
| CN105495162A (en) * | 2014-09-25 | 2016-04-20 | 四川理工学院 | Whole egg desalting method for raw salted eggs |
-
2004
- 2004-06-08 CN CN 200410044971 patent/CN1706258A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108007B (en) * | 2007-08-27 | 2011-04-06 | 宋淼泉 | Bloating method of low salinity salted duck egg |
| CN101878925A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Salted eggs and method for preparing same |
| CN101878925B (en) * | 2010-06-25 | 2012-06-27 | 湖南洞庭牧歌食品有限公司 | Salted eggs and method for preparing same |
| CN105495162A (en) * | 2014-09-25 | 2016-04-20 | 四川理工学院 | Whole egg desalting method for raw salted eggs |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |