TH23213U - The process of producing salted pickled eggs using fresh milk and the products obtained from this process. - Google Patents

Abstract

The process for producing salted eggs using fresh milk, as invented in this method, consists of three steps: cleaning the eggs, preparing the fresh milk using a ratio of 1.5-3 kilograms of salt to 10 liters of fresh milk, and pickling the eggs. This is a development in the salted egg production process that uses fresh milk as the main ingredient for pickling eggs instead of water, resulting in salted eggs with a milky aroma and flavor. When used in various cooking methods, the salted eggs will have a firm yolk, a soft egg white texture, a good taste, and not be overly salty.

Claims (5)

1. The process of producing salted eggs using fresh milk consists of the following steps: A. Egg Cleaning Steps: a.1 Select eggs of similar size and place them in separate containers according to size. a.2 Use a damp cloth to wipe the eggshells clean, removing animal mucus and dirt. a.3 Place the cleaned eggs in a clean, well-ventilated container, arranging them in a single layer without overlapping, and air-dry them completely for 18-36 hours. B. Milk Preparation Steps: b.1 Prepare fresh milk in a clean container. b.2 Heat the container with milk over a heat source for 20-60 minutes, using low heat to prevent the milk from separating. Do not cover the container while heating. b.3 Once the milk has been heated for the specified time, remove the container from the heat source and seal it tightly. Let the fresh milk cool to room temperature. Step B.4 Measure the salt and fresh milk from step B.3 in the ratio of 1.5-3 kg of salt to 10 liters of fresh milk from step B.3. Dissolve all the salt in the fresh milk. Step C. Egg Pickling Process: Step C.1 Arrange the eggs prepared in step A.3 vertically in a glass jar, ensuring they are close together and neatly filled. Step C.2 Pour the prepared milk from step B.4 into the glass jar containing the eggs until they are completely submerged. Then, use a material to weigh down the eggs to prevent them from floating, and close the lid tightly. Step C.3 Place the pickled eggs in a refrigerator at 2-8 degrees Celsius for 20-40 days. Step C.3 After the specified time, remove the pickled eggs from the refrigerator. Then, remove the eggs from the jar and place them in a clean container. Step C.4 Clean the eggs and wipe the eggshells with a clean cloth. Allow the salted eggs to dry completely before packaging them for sale. 2. The process for producing salted pickled eggs using fresh milk, as per claim 1, which utilizes eggs selected from the groups of chicken, duck, and quail eggs. 3. The process for producing salted pickled eggs using fresh milk, as per patent 1 or 2, which uses salt selected from the group of sea salt, rock salt, black salt, and Himalayan salt. 4. A production process for salted pickled eggs using fresh milk according to any one of the three patents (1 to 3), where the fresh milk used is selected from the following groups: cow's milk, goat's milk, or buffalo milk. 5. Products obtained through any of the processes described in claims 1 through 4.