TWI630870B - Method for making preserved egg and product thereof - Google Patents

Abstract

A method for preparing preserved eggs, comprising the steps of washing fresh eggs, the step of electrolyzing alkaline electrolyzed water; the step of soaking fresh eggs in alkaline electrolyzed water; and the step of soaking the dried eggs to clean the surface of the egg shell; According to the above steps, the present invention provides a method for preparing preserved eggs which can improve the safety and hygiene of preserved eggs and can reduce production costs and pollution.

Description

Method for making preserved egg and product thereof

The invention relates to a method for preparing preserved eggs, in particular to a method for preparing preserved eggs which can improve the safety and hygiene of preserved eggs and can reduce production cost and pollution.

Press, because preserved egg (also known as: pine egg) is a protein that is translucent amber or brown jelly, egg yolk is a simmered egg, which is made by soaking raw eggs in a strong alkali solution to make a strong base The solution is denatured by the action of the protein; at the same time, the preserved egg passes through the action of a strong base, and the protein is decomposed to produce amino acids, ammonia and hydrogen sulfide, which can stimulate the appetite to help digestion; the fat is also affected by the action of the strong base and the saponification. The fat content is reduced and the cholesterol is also reduced; therefore, the preserved egg becomes easier to digest and absorb, and the ammonia is produced by the decomposition of the protein, so that the preserved egg has a slightly pungent ammonia smell, and has a multi-layered, multi-layered taste and aroma, so Preserved egg dishes are widely praised by people of all ages.

And check, the current method of making preserved eggs, which uses a mixture of ferric chloride, lemon oil, peppermint oil, black tea, tea, water, salt solution, and then add grass ash, lime, baking soda (sodium carbonate) or sodium hydroxide The mixture is formed into a strong alkali solution, and then the fresh egg such as duck egg, egg or quail egg is soaked in the strong alkali solution, and a small amount of heavy metal such as lead or copper is added to solidify the protein, and the strong alkali solution is used. Protein can form preserved eggs.

However, the method of using a ash, lime, baking soda (sodium carbonate) or sodium hydroxide to make a strong alkali solution, because the strong alkali solution contains heavy metals such as lead and copper, will be in the egg. The surface of the shell produces black spots, and the preserved eggs are easily left with heavy metals such as lead and copper, which cause the heavy metals to remain in the human body and affect health. In addition, the strong alkali solution does not have special after soaking the preserved preserved eggs. The treatment procedure or method is currently directly discharged by the industry, which is likely to cause soil alkalization or heavy metal residue, or affect the ecological, environmental and soil, stream, and seawater sustainable use as the sewage flows into the river and the ocean; To solve the above-mentioned lack of technical methods for the production of preserved eggs to improve the safety of preserved eggs and reduce environmental pollution, it is a problem that the current industry is trying to solve.

The object of the present invention is to improve the lack of the above-mentioned preserved egg making method, and to provide a method for preparing preserved eggs which can improve the safety and hygiene of preserved eggs and can reduce production cost and pollution.

In order to achieve the above object, the method for preparing preserved eggs of the present invention comprises the following steps: washing: cleaning fresh eggs to remove dirt on egg shells of fresh eggs; electrolysis: reacting brine to form alkaline electrolysis after electrolysis Water, and the pH value of alkaline electrolyzed water is 11~14; soaking and pickling: the fresh eggs after the washing step are placed in the above alkaline electrolyzed water and soaked for 21~28 days to make alkaline electrolyzed water Forming preserved eggs with fresh eggs; cleaning: washing the preserved eggs after the above-mentioned soaking and pickling steps to wash the surface of the eggshell so as not to adhere to the alkaline electrolyte, that is, to complete the production of preserved eggs; by the above steps, The invention provides a method for preparing preserved eggs which can improve the safety and hygiene of preserved eggs and can reduce production cost and pollution.

Figure 1 is a flow diagram of the process of the present invention.

Fig. 2 is a photograph showing the appearance of preserved eggs made of sodium hydroxide and preserved eggs made with the alkaline electrolyte of the present invention.

Fig. 3 is a photograph of a hulled egg made with the alkaline electrolyte of the present invention.

Fig. 4 is a cross-sectional photograph of a shelled egg made of sodium hydroxide and a shelled egg made of the alkaline electrolyte of the present invention.

Regarding the technical means and methods for the purpose of the present invention, the flow chart shown in FIG. 1 and the photographs of FIG. 2 to FIG. 4 will be further described in detail as follows: The method for preparing preserved eggs of the present invention comprises the following steps: washing: cleaning fresh eggs (such as eggs, duck eggs, quail eggs, etc.) to remove dirt on the eggshell of fresh eggs.

Electrolytic formation: The alkaline brine is reacted by electrolysis to form alkaline electrolyzed water, and the pH of the alkaline electrolyzed water ranges from 11 to 14.

In view of the above, in a preferred embodiment, the pH of the alkaline electrolyzed water is preferably 12-13.

Soaking and pickling: The fresh egg after the washing step is placed in the above alkaline electrolyzed water and soaked for 21 to 28 days, so that the alkaline electrolyzed water can react with the fresh egg to form the preserved egg.

In view of the above, in a preferred embodiment, the soaking and pickling time is preferably 25 days.

Cleaning: Wash the preserved egg after the above-mentioned soaking and pickling step to wash the surface of the eggshell so as not to adhere to the alkaline electrolyte, that is, to complete the production of preserved eggs.

By the above steps, since the brine is electrolyzed, hydrogen and hydroxide ions (2H ₂ O+2e ^- → H ₂ + 2OH ^- ) and sodium hydroxide (NaOH) are formed at the cathode, so that the water of the cathode forms a base. Electrolyzed water, when the pH of the alkaline electrolyzed water is 11~14, because it is a strong alkali, when the fresh egg is placed in the alkaline electrolyzed water to soak the pickled, the alkaline electrolyzed water will The egg enters through the pores of the egg shell of the fresh egg, and the protein and the alkaline electrolyzed water act to denature the protein to form a preserved egg. The protein of the preserved egg is variably colored and transparent, and the egg yolk forms a micro-heart shape. It has a multi-layered, multi-layered taste and aroma.

As shown in the photographs of Figures 2, 3, and 4, it is a preserved egg made of an alkaline electrolyte and a preserved egg prepared by using a sodium hydroxide strong alkali solution, which is known from the photograph, and is produced by the production method of the present invention. The preserved egg can be denatured by the action of a strong alkali of the alkaline electrolyte, and forms a color transparent shape together with the protein which prepares preserved egg with a strong alkali sodium hydroxide solution, and the preserved egg yolk produced by the production method of the present invention is also denatured to form a microscopic heart. Therefore, the preserved egg produced by the preparation method of the present invention can also form a transparent white egg white and a heart-like shape, and can have a multi-layered, multi-layered mouthfeel and aroma.

Through the above steps, the present invention does have the following advantages:

(1) Since the present invention produces alkaline electrolyzed water after electrolysis of the brine, the alkaline electrolyzed water is used to denature the protein to form preserved eggs, which is mixed with the conventional use of ash, lime, baking soda (sodium carbonate) or sodium hydroxide. The strong alkaline solution, the salt water of the invention is easy to obtain, and the cost is also low, which can save the manufacturing cost of the preserved egg.

(2) Since the alkaline electrolyzed water system used for soaking pickled fresh eggs of the present invention consists of salt Water electrolyzed, its composition is simple and safe, and the alkaline electrolyte does not contain heavy metals or industrial compounds. Compared with the strong alkali solution containing compound such as plant ash, lime or sodium hydroxide, the technology applied by the present invention The means are highly safe and do not endanger human health.

(3) Further, the alkaline electrolyzed water used in the present invention is formed from salt water, which is not polluting and dangerous. When the pickled and finished eggs are soaked, the discarded alkaline electrolyzed water can be directly drained. Exclude, without causing soil alkalization or heavy metal residue, and will not affect the ecology by flowing into streams and rivers, thereby improving the sustainable use of the environment, soil, streams and seawater.

(4) In addition, the preserved egg produced by the above method utilizes the above steps, since the alkaline electrolyte does not contain copper, lead or other heavy metal components, and the alkaline electrolyzed water is electrolyzed by the brine, the composition thereof is natural, There is no additive, and no black spots are formed on the surface of the eggshell, so that the preserved egg made by the steps of the invention can be free from heavy metal pollution, the eggshell is clean, and also has multi-layer, multi-varietal flavor, aroma and taste.

Therefore, the present invention does have significant progress, and its method is indeed unprecedented. Cheng has already met the requirements of the invention patent, and filed a patent application according to law, and prayed for the patent as a prayer.

The above descriptions are merely illustrative of the possible embodiments of the present invention, and thus the scope of the present invention should not be construed as limiting the scope of the present invention. It is still within the scope of protection covered by the present invention.

Claims (3)

A method for preparing preserved eggs comprises the steps of: washing: cleaning fresh eggs to remove dirt on egg shells of fresh eggs; electrolysis: reacting brine to form alkaline electrolyzed water after electrolysis, and making alkaline The pH value of the electrolyzed water is 11~14; soaking and pickling: the fresh egg after the washing step is placed in the above alkaline electrolyzed water and soaked for 21 to 28 days, so that the alkaline electrolyzed water can form a role with the fresh egg. Preserved egg; cleaning: the preserved egg after the soaking and pickling step is washed to wash the surface of the eggshell so as not to adhere to the alkaline electrolyte, that is, the preparation of the preserved egg is completed; by the above steps, the cockroach provides a safe egg. Sex, hygienic, and production methods that reduce production costs and pollution. The method for preparing preserved eggs according to claim 1, wherein the pH of the alkaline electrolyzed water is preferably 12-13. The method for preparing preserved eggs according to claim 1, wherein the preserved pickled egg is preferably 25 days.