CN209882982U - Fermentation device for preparing pickling solution in preserved egg production - Google Patents
Fermentation device for preparing pickling solution in preserved egg production Download PDFInfo
- Publication number
- CN209882982U CN209882982U CN201822172308.0U CN201822172308U CN209882982U CN 209882982 U CN209882982 U CN 209882982U CN 201822172308 U CN201822172308 U CN 201822172308U CN 209882982 U CN209882982 U CN 209882982U
- Authority
- CN
- China
- Prior art keywords
- tank body
- fermentation
- fermentation tank
- preserved egg
- egg production
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The utility model discloses a fermenting installation of pickling liquid preparation in preserved egg production, it includes: the fermentation tank body is provided with a feeding hole and a discharging hole, the top in the fermentation tank body is provided with a spray head, the inside of the fermentation tank body is provided with a filter screen, the filter screen is positioned below the spray head, the fermentation tank body is provided with a passage port positioned below the filter screen, the passage port is communicated with the spray head, and a water pump is arranged between the spray head and the passage port. The utility model has the advantages of uniform fermentation, short fermentation period, simple operation and long service life.
Description
Technical Field
The invention relates to the technical field of preserved egg production, in particular to a fermentation device for preparing a pickling solution in preserved egg production.
Background
Preserved eggs are also called preserved eggs, preserved eggs and the like, are egg processed foods invented by Chinese Han nationality, are special foods in China, have special flavor and can promote appetite.
The preserved egg is not only a delicious dish, but also has certain medicinal value. In the food and drink book of living with rest of Wangshemang, it is stated that preserved eggs are pungent, astringent, sweet and salty in flavor, and 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. The food is suitable for people with excessive fire, and is suitable for children, patients with spleen-yang deficiency, cold-dampness diarrhea, cardiovascular diseases, and liver and kidney diseases.
The traditional preserved egg is made of the characteristic that the egg can be gelled in alkaline solution, so that the egg becomes a solid with high elasticity. However, in the conventional preserved egg production, the formula is poorly controlled, and the protein is rather hydrolyzed in an alkaline solution, so that the protein is denatured into protein and thus cannot be eaten. If the egg shell has cracks or the formula is not controlled well, the hydrogen sulfide in the egg will overflow and turn into golden yellow, while the normal preserved egg is dark green and has pine pollen and rich elasticity. Meanwhile, preserved eggs produced by the existing preserved egg formula and the existing production process are often too much in hydrogen sulfide and ammonia, so that a lot of people do not like to eat the preserved eggs, and the popularization of the preserved eggs is reduced.
In order to make the taste and flavor of preserved eggs more perfect, the preparation of a pickling solution suitable for the preparation of preserved eggs is needed, and how to prepare a pickling material which is completely, uniformly and efficiently fermented is also an important link for determining the quality of the preserved eggs.
Disclosure of Invention
The invention aims to provide a fermentation device for preparing the curing liquid in the production of preserved eggs, which has the advantages of uniform fermentation, short fermentation period, simple operation and long equipment life, and overcomes the defects of the prior art.
The invention solves the technical problem, adopts the technical scheme that the fermentation device for preparing the pickling solution in the production of the preserved eggs comprises a fermentation tank body provided with a feeding hole and a discharging hole, a spray head is arranged at the top in the fermentation tank body, a filter screen is arranged in the fermentation tank body and is positioned below the spray head, a passage opening is arranged below the filter screen in the fermentation tank body, the passage opening is communicated with the spray head, and a water pump is arranged between the spray head and the passage opening.
Preferably, a nitrogen bubbling machine is arranged at the bottom in the fermentation tank body. The nitrogen gas can not produce harmful effects to the fermentation, after letting in nitrogen gas, promote the even of zymotic fluid on the one hand, on the other hand can prevent the jam of grape skin, tealeaves sediment etc. to the filter screen for the mixing of upper and lower liquid.
Preferably, the nitrogen bubbling machine has a plurality of bubbling holes, and the bubbling holes are connected with air pipes which are arranged upwards. Air bubbles can be prevented from being sucked into the water pump.
Preferably, the fermentation tank body is provided with an air outlet.
Preferably, the air outlet is provided with a one-way valve. Prevent external gas from entering the fermentation tank body.
Preferably, the fermentation tank further comprises a stirring device, wherein the stirring device comprises a stirring motor arranged on the side edge of the fermentation tank body and a stirring shaft connected with the stirring motor and arranged in the fermentation tank body, the stirring shaft is positioned above the filter screen, and stirring blades are arranged on the stirring shaft. The setting of stirring structure can avoid filter screen and liquid level accumulation material to lead to the fermentation not enough even.
Preferably, the end of the stirring blade is provided with a net bag with a hollow part at the bottom end. The string bag can be dragged for the material that sinks on the filter screen, can catch the grape skin of floating on the liquid level simultaneously, and fretwork portion can let these materials of catching pass through along with the string bag rotates the string bag after partly just, prevents that the string bag from accumulating too much material and influencing work efficiency, accumulates too many materials simultaneously and also can produce certain work burden to stirring structure.
Preferably, the edge of the hollow portion has elasticity. Can prevent the material from leaving the net bag quickly and can not stay in the net bag for too long time.
The invention has the following beneficial effects: the setting of passway, water pump and shower nozzle can prevent that the grape skin from floating in the top of fermentation feed liquid, can promote the circulation of fermentation feed liquid moreover, and the fermentation is more even, high-efficient, reduces production cycle and makes follow-up preserved egg albumen gel make albumen gel monolithic layer transition nature good when the secondary is pickled on the basis that is rich in the hierarchy, can promote the taste, sets up the filter screen, can prevent that grape skin, tealeaves sediment, grape seed etc. from getting into the shower nozzle and damaging the operation of shower nozzle.
Drawings
FIG. 1 is a schematic structural view of the present invention;
fig. 2 is a schematic structural view of the stirring blade.
Detailed Description
The following are specific embodiments of the present invention and are further described with reference to the drawings, but the present invention is not limited to these embodiments.
Example 1:
a preserved egg is prepared from the following raw materials in parts by weight: 85 parts of duck eggs, 30 parts of fresh tea leaves, 35 parts of grapes, 1.5 parts of yeast, 6 parts of sodium hydroxide, 10 parts of dietary alkali, 8 parts of salt, 0.3 part of EDTA and 11 parts of quicklime.
The production process of the preserved eggs comprises the following steps: A) mixing and mashing fresh tea leaves and grapes, putting the mixture into a fermentation device, adding yeast, fermenting for 10 days at 42 ℃, and obtaining pickling solution and filter residue after fermentation is finished; B) adding sodium hydroxide, edible alkali, salt, EDTA and quicklime into water 150 times of the total weight of the sodium hydroxide, the edible alkali, the salt, the EDTA and the quicklime, stirring until the sodium hydroxide, the edible alkali, the salt, the EDTA and the quicklime are completely dissolved, and adjusting the pH value to be 8.5-10.5 to obtain alkali liquor; C) putting a layer of duck eggs into the alkali liquor, laying a layer of filter residue, sequentially immersing the uppermost layer of duck eggs in the alkali liquor, and soaking for 15 days at 30 ℃; D) cleaning the duck eggs obtained in the step C), putting the cleaned duck eggs into the pickling solution, immersing the surfaces of the duck eggs in the pickling solution, and then soaking the duck eggs for 8 days at the temperature of 30 ℃; E) and D), washing the duck egg white obtained in the step D) to obtain the preserved egg.
The fermentation device for preparing the pickling solution in the production of the preserved eggs, which is shown in figure 1, comprises a fermentation tank body 1 provided with a feeding hole 11 and a discharging hole 12, wherein a spray nozzle 13 is arranged at the top in the fermentation tank body 1, a filter screen 14 is arranged in the fermentation tank body 1, the filter screen 14 is positioned below the spray nozzle 13, the fermentation tank body 1 is provided with a passage opening 15 positioned below the filter screen 14, the passage opening 15 is communicated with the spray nozzle 13, and a water pump 2 is arranged between the spray nozzle 13 and the passage opening 15. The setting of passway, water pump and shower nozzle can prevent that the grape skin from floating in the top of fermentation feed liquid, can promote the circulation of fermentation feed liquid moreover, and the fermentation is more even, high-efficient, reduces production cycle and makes follow-up preserved egg albumen gel make albumen gel monolithic layer transition nature good when the secondary is pickled on the basis that is rich in the hierarchy, can promote the taste, sets up the filter screen, can prevent that grape skin, tealeaves sediment, grape seed etc. from getting into the shower nozzle and damaging the operation of shower nozzle.
And a nitrogen foaming machine 3 is arranged at the bottom in the fermentation tank body 1. The nitrogen gas can not produce harmful effects to the fermentation, after letting in nitrogen gas, promote the even of zymotic fluid on the one hand, on the other hand can prevent the jam of grape skin, tealeaves sediment etc. to the filter screen for the mixing of upper and lower liquid.
The nitrogen bubbling machine 3 has a plurality of bubbling holes 31, and the bubbling holes 31 are connected with upward-disposed gas pipes 32. Air bubbles can be prevented from being sucked into the water pump.
The fermentation tank body 1 is provided with an air outlet 16.
The air outlet 16 is provided with a one-way valve. Prevent external gas from entering the fermentation tank body.
Example 2:
a preserved egg is prepared from the following raw materials in parts by weight: 120 parts of duck eggs, 20 parts of fresh tea leaves, 48 parts of grapes, 1.5 parts of yeast, 12 parts of sodium hydroxide, 5 parts of dietary alkali, 13 parts of salt, 0.15 part of EDTA (ethylene diamine tetraacetic acid), 5 parts of quicklime and 8 parts of rose petals.
The production process of the preserved eggs comprises the following steps: A) mixing and mashing fresh tea leaves, grapes and rose petals, putting the mixture into a fermentation device, adding yeast, fermenting for 18d at 32 ℃, and obtaining pickling solution and filter residue after fermentation is finished; B) adding sodium hydroxide, edible alkali, salt, EDTA and quicklime into water which is 125 times of the total weight of the sodium hydroxide, the edible alkali, the salt, the EDTA and the quicklime, stirring until the sodium hydroxide, the edible alkali, the salt, the EDTA and the quicklime are completely dissolved, and adjusting the pH value to be 8.5-10.5 to obtain alkali liquor; C) putting a layer of duck eggs into the alkali liquor, laying a layer of filter residue, sequentially immersing the uppermost layer of duck eggs in the alkali liquor, and soaking for 25d at 20 ℃; D) cleaning the duck eggs obtained in the step C), putting the duck eggs into the pickling solution, immersing the surfaces of the duck eggs in the pickling solution, and soaking the duck eggs for 8 days at the temperature of 20 ℃; E) and D), washing the duck egg white obtained in the step D) to obtain the preserved egg.
In steps C) and D), the pickling solution and the alkali liquor are immersed over 1.5cm of the surface of the egg.
The fermentation device for preparing the curing liquid in the preserved egg production as shown in fig. 1 to 2 comprises a fermentation tank body 1 provided with a feeding hole 11 and a discharging hole 12, and more preferably based on the embodiment 1:
still include agitating unit 4, agitating unit 4 said including set up in agitator motor 41 of fermentation tank 1 side and with agitator motor 41 links to each other and sets up the (mixing) shaft 42 in the fermentation tank 1, the (mixing) shaft 42 is located filter screen 14 top, be equipped with stirring vane 421 on the (mixing) shaft 42. The setting of stirring structure can avoid filter screen and liquid level accumulation material to lead to the fermentation not enough even.
Example 3:
a preserved egg is prepared from the following raw materials in parts by weight: 102 parts of duck eggs, 25 parts of fresh tea leaves, 41 parts of grapes, 1 part of yeast, 9 parts of sodium hydroxide, 7 parts of dietary alkali, 10 parts of salt, 0.22 part of EDTA (ethylene diamine tetraacetic acid), 8 parts of quicklime and 5 parts of rose petals.
The production process of the preserved eggs comprises the following steps: A) mixing and mashing fresh tea leaves, grapes and rose petals, putting the mixture into a fermentation device, adding yeast, fermenting for 14 days at 37 ℃, and obtaining pickling solution and filter residues after fermentation is finished; B) adding sodium hydroxide, edible alkali, salt, EDTA and quicklime into water which is 137 times of the total weight of the sodium hydroxide, the edible alkali, the salt, the EDTA and the quicklime, stirring until the sodium hydroxide, the edible alkali, the salt, the EDTA and the quicklime are completely dissolved, and adjusting the pH to be 8.5-10.5 to obtain alkali liquor; C) putting a layer of duck eggs into the alkali liquor, laying a layer of filter residue, sequentially immersing the uppermost layer of duck eggs in the alkali liquor, and soaking for 20 days at 25 ℃; D) cleaning the duck eggs obtained in the step C), putting the cleaned duck eggs into a pickling solution, soaking the surfaces of the duck eggs in the pickling solution, and soaking the duck eggs at 25 ℃ for 11 days; E) and D), washing the duck egg white obtained in the step D) to obtain the preserved egg.
In steps C) and D), the pickling solution and the alkali liquor are immersed over 1.5cm of the surface of the egg.
The fermentation device for preparing the curing liquid in the preserved egg production as shown in fig. 1 to 2 comprises a fermentation tank body 1 provided with a feeding hole 11 and a discharging hole 12, and more preferably based on the embodiment 2:
the end of the stirring blade 421 is provided with a string bag 5 having a hollow part 51 at the bottom. The string bag can be dragged for the material that sinks on the filter screen, can catch the grape skin of floating on the liquid level simultaneously, and fretwork portion can let these materials of catching pass through along with the string bag rotates the string bag after partly just, prevents that the string bag from accumulating too much material and influencing work efficiency, accumulates too many materials simultaneously and also can produce certain work burden to stirring structure.
The edge of the hollow-out part has elasticity. Can prevent the material from leaving the net bag quickly and can not stay in the net bag for too long time.
The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Claims (8)
1. The utility model provides a fermenting installation of pickling liquid preparation in preserved egg production, a serial communication port, including the fermentation tank body (1) that is equipped with feed inlet (11) and discharge gate (12), top in the fermentation tank body (1) is equipped with shower nozzle (13), be equipped with filter screen (14) in the fermentation tank body (1), filter screen (14) are located shower nozzle (13) below, the fermentation tank body (1) is equipped with and is located passway (15) of filter screen (14) below, passway (15) are linked together with shower nozzle (13), be equipped with water pump (2) between shower nozzle (13) and passway (15).
2. The fermentation device for preparing the curing liquid in the preserved egg production as claimed in claim 1, wherein: and a nitrogen foaming machine (3) is arranged at the bottom in the fermentation tank body (1).
3. The fermentation device for preparing the curing liquid in the preserved egg production as claimed in claim 2, wherein: the nitrogen bubbling machine (3) is provided with a plurality of bubbling holes (31), and the bubbling holes (31) are connected with air pipes (32) which are arranged upwards.
4. A fermentation device for preparation of marinade in preserved egg production according to claim 1 or 2, wherein: the fermentation tank body (1) is provided with an air outlet (16).
5. The fermentation device for preparing the curing liquid in the preserved egg production as claimed in claim 4, wherein: the air outlet (16) is provided with a one-way valve.
6. The fermentation device for preparing the curing liquid in the preserved egg production as claimed in claim 1, wherein: still include agitating unit (4), agitating unit (4) be said including set up agitator motor (41) of fermentation tank body (1) side and with agitator motor (41) link to each other and set up (mixing) shaft (42) in fermentation tank body (1), (mixing) shaft (42) are located filter screen (14) top, be equipped with stirring vane (421) on (mixing) shaft (42).
7. The fermentation device for preparing the curing liquid in the preserved egg production as claimed in claim 6, wherein: the end part of the stirring blade (421) is provided with a net bag (5) with a hollow part (51) at the bottom end.
8. The fermentation device for preparing the curing liquid in the preserved egg production as claimed in claim 7, wherein: the edge of the hollow part (51) has elasticity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201822172308.0U CN209882982U (en) | 2018-12-24 | 2018-12-24 | Fermentation device for preparing pickling solution in preserved egg production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201822172308.0U CN209882982U (en) | 2018-12-24 | 2018-12-24 | Fermentation device for preparing pickling solution in preserved egg production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN209882982U true CN209882982U (en) | 2020-01-03 |
Family
ID=68989482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201822172308.0U Expired - Fee Related CN209882982U (en) | 2018-12-24 | 2018-12-24 | Fermentation device for preparing pickling solution in preserved egg production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN209882982U (en) |
-
2018
- 2018-12-24 CN CN201822172308.0U patent/CN209882982U/en not_active Expired - Fee Related
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105942102B (en) | A kind of production method of haw fermented beverage | |
| CN111771810B (en) | Impeller type aerator for increasing oxygen increasing amount | |
| CN205409518U (en) | Salt solution recycle hot pepper preserving tank | |
| CN209882982U (en) | Fermentation device for preparing pickling solution in preserved egg production | |
| CN103555501B (en) | A kind of preparation method of fermentation of medlar wine wine with dregs | |
| CN109511908A (en) | Salt down the installation for fermenting of liquid preparation in a kind of lime-preserved egg, production technology and production | |
| CN112244130B (en) | Preparation process of fermented hawthorn blocks | |
| CN208338774U (en) | The slicing device of squid | |
| CN209735502U (en) | Stirring device for pug in preserved egg production | |
| CN213523767U (en) | Brine circulation system for pickled pepper production | |
| CN104939024B (en) | The preparation method made soy sauce with composition and soy sauce koji | |
| CN210596090U (en) | Oyster solid beverage mixing container | |
| CN113907253A (en) | Fermentation process of buckwheat in coarse cereal noodles | |
| CN209573068U (en) | A kind of automatic beancurd stick boiler | |
| CN110404639A (en) | A kind of fishes and shrimps grinding device and the method using device processing fish sauce | |
| CN112474362B (en) | Cleaning and drying integrated device for making preserved green and crisp plums | |
| CN216135008U (en) | Water supply device for healthy culture of Wenchang chickens | |
| CN107048354B (en) | Preparation method of mushroom flavor original taste mountain delicacies | |
| CN107736632A (en) | One kind harvesting matrimony vine Quick cleaning device | |
| CN214413999U (en) | Dairy product fermentation device | |
| CN115153064B (en) | Taro processing equipment and processing method thereof | |
| CN215610873U (en) | Thorn chinese yam slurrying mixer | |
| CN219305999U (en) | Black matrimony vine cleaning and soaking device for fruit and vegetable juice pulp | |
| CN105982236A (en) | Qi-benefiting low-salt duck eggs with glutinous rice and production method thereof | |
| CN209089950U (en) | A kind of dedicated logistics conveying apparatus of curing system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20200103 Termination date: 20201224 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |