CN1047613A - The processing method of poultry egg joining with eggshell - Google Patents
The processing method of poultry egg joining with eggshell Download PDFInfo
- Publication number
- CN1047613A CN1047613A CN89102414A CN89102414A CN1047613A CN 1047613 A CN1047613 A CN 1047613A CN 89102414 A CN89102414 A CN 89102414A CN 89102414 A CN89102414 A CN 89102414A CN 1047613 A CN1047613 A CN 1047613A
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- China
- Prior art keywords
- egg
- eggshell
- eggs
- joining
- beasts
- Prior art date
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Abstract
Poultry egg joining with eggshell is to decompose birds, beasts and eggs duricrusts (calcium carbonate etc.) inorganic salts with food acids, and the birds, beasts and eggs pore is enlarged, and the reflection process is
CaCO
3+2CH
3COOH＝Ca(CH
3COO)
2+H
2O+CO
2↑。Thereby make delicious auxiliary material penetrate albumen and yolk fast, increase its deliciousness and fragrance,, also made things convenient for and carried and transport owing to do not had to be easy to broken duricrust.
Description
The invention belongs to food processing technology field, specifically a kind of processing method of poultry egg joining with eggshell.
China has early had several traditional diamond-making techniques, as lime-preserved egg, salted egg, Egg preserved in wine and tea egg etc., and their processing method:
Example 1, being example to process 1000 cock skin eggs, is measurement unit with the kilogram, about 25 ℃ of room temperatures.
Prescription soda ash quick lime lead oxide salt black tea water
4.75????12.50????0.20????2.25????1????50
Cock skin egg work flow
Select fresh hen egg, down cylinder, batching boil the back and add (35 days) in the cylinder, go out cylinder, materials mud drum egg, go into cylinder after 10 days.
1000 of example 2, processing Salted duck eggs
The dried yellow mud salt cold water of filling a prescription
6.50 kilogram 6-7.50 kilogram 4-4.5 kilogram
The Salted duck egg work flow
Batching, making beating, mucilage wrap up in egg, go into cylinder (about 45 days).
Example 3, Egg preserved in wine: make vinasse earlier, add salt solution again and ate in about 150 days with the egg immersion.
Example 4, tea egg: black tea and spices, add salt solution, bright egg boils the back and boils at the medium and small baked wheaten cake of batching.
Because the obstruct of hard eggshell, albumen yolk absorbs delicious auxiliary material in liquid, spend the time more than 40 days.Analyzing the constituent of eggshell, mainly is some inorganic salts (CaCa
3, MgCO
3, Ca(H
2PO
4)
2, Mg(H
2PO
4)
2), and many atomic little pores that gathered, also have thicker inner shell membrane in the duricrust.
Purpose of the present invention then is the problem at above-mentioned existence, has proposed a kind ofly to decompose birds, beasts and eggs duricrusts (calcium carbonate etc.) inorganic salts with food acids, the birds, beasts and eggs pore is enlarged, thereby make delicious auxiliary material penetrate the processing method of the poultry egg joining with eggshell of albumen and yolk fast.
Technical solution of the present invention:
The present invention is the delicious auxiliary material that impels in albumen, the yolk fast Absorption soaking solution, adopts the way that makes the eggshell acidolysis to destroy the calcium carbonate (calcium carbonate, magnesium carbonate etc.) of egg duricrust earlier, and birds, beasts and eggs are soaked in delicious auxiliary material, is edible after a couple of days.
Embodiment 1
Sweet egg processing formula: with 1000 in egg is example, is measurement unit with the kilogram.
| Acidolysis | The alkali neutralization | The delicious and nourishing auxiliary material | Fresh-keeping liquid | ||||
| Food acids (PH 5-6) acetic acid or tartaric acid | Dietary alkali (sodium carbonate) | White granulated sugar | Honey | Zinc gluconate | Flavoring essence | Water | Sodium Benzoate 1/500 |
| 7－8.5 | 5% solution 7 | 25－30 | 5 | 0.20 | A little | 30 | 3 |
Sweet egg work flow
Wash egg, boiled egg, down cylinder, material filling soak (acidolysis one day, its course of reaction:
。Go out cylinder and add 5% dietary alkali (NaCO
3) solution, a part of tart flavour neutralizes
, (not having obvious tart flavour can neutralize without alkali) cleans then.Wash the back and soaked 7 days, go out cylinder, protect with 1/500 Sodium Benzoate spray solution and separate with auxiliary material, airing.
Embodiment 2,
Ripe salted egg prescription: acidolysis, fresh-keeping liquid and work flow are with sweet egg.
Accessory formula: with 1000 in duck's egg is the example measurement unit: kilogram
The anistree fennel cloves of salt dried orange peel aqua cinnamomi
1.5????0.25????0.15????0.10????0.50????0.50????40
Auxiliary material bound up with gauze poach earlier 15 minutes, added duck's egg and boiled the back cooling, soaked altogether six days.
Embodiment 3,
Give birth to salted egg's prescription: give birth to salted egg except that not hotting plate, other is with ripe salted egg.
Embodiment 4,
The lime-preserved egg prescription: use the conventional method producing preserved eggs, adding in feed liquid has 0.2-0.4% lead oxide, causes the finished product lime-preserved egg to contain the lead of 2-5pm.Because lead is a kind of poisonous heavy metal, in human body, accumulate and cause slow poisoning, make the synthetic generation of ferroheme obstacle.The present invention's prescription, oxygen-free lead not only, and added zinc gluconate, and the zinc element is that everybody lacks, it is the trace element that can promote health.
Soft shell lime-preserved egg prescription: process 100 duck's eggs
NaOH black tea end salt zinc gluconate water
200 grams, 150 gram 250-300 grams, 20 grams, 5000 grams
With boiling water the tealeaves infusion is become dark solution, filter in the solution of back and add salt, repeated hydrogenation sodium oxide molybdena stirring and dissolving after cooling completely, adds the soft-shelled egg after the acidolysis, soaks about about 10 days.
Multi-flavor soft shell birds, beasts and eggs processing characteristic is under the situation that keeps the birds, beasts and eggs inner shell membrane, delicious auxiliary material is infiltrated fast be albumen and yolk absorption in the egg, and making becomes good to eat birds, beasts and eggs in short-term.
Advantage of the present invention:
The present invention decomposes the birds, beasts and eggs shell and keeps thicker egg shell membrane with food acids, delicious auxiliary material is entered in the egg fast, thereby shortened a large amount of process times.
The sweet egg of band shell that can't produce in the past, this is because the salinity penetration is strong, just saline taste can be arranged in more than 40 day but also will soak in salt solution, and the sweet taste penetration is poor, is difficult for processing. This law can be produced happy egg.
Because multi-flavor soft shell birds, beasts and eggs have not had breakable duricrust, (give birth to salted egg and will boil the product that just are counted as yet) mostly albumen yolk is to boil is not liquid in the egg, run foul of each other, and cracky not, so, easy to carry and transport.
Except that the nutritive value of egg product own is very high, also added zinc gluconate in addition, zinc is the activator of enzyme, to the biosynthesis and the teen-age substantial connection of having grown of protein in the human body, and men and women teenager's sexual organ dysplasia is also had good result of treatment.
Honey contains vitamin A, D, E, can promote the body metabolism effect, and VE is antidotal vitamin.Honey belongs to invert sugar (being the mixture of glucose and fructose) so sweet taste is bigger.
Because the nutriment in the easy absorbent solution of albumen yolk around this principle, also can be made the medicine egg of curing the disease.
Claims (2)
1, a kind of processing method of washing the poultry egg joining with eggshell of egg, following cylinder, immersion, cleaning is characterized in that adding food acids and decomposes birds, beasts and eggs duricrusts (calcium carbonate etc.) inorganic salts in immersion process.
2, the processing method of poultry egg joining with eggshell according to claim 1 is characterized in that decomposing calcium carbonate with acetic acid, and reaction equation is as follows:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89102414A CN1047613A (en) | 1989-06-01 | 1989-06-01 | The processing method of poultry egg joining with eggshell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89102414A CN1047613A (en) | 1989-06-01 | 1989-06-01 | The processing method of poultry egg joining with eggshell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1047613A true CN1047613A (en) | 1990-12-12 |
Family
ID=4854689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN89102414A Pending CN1047613A (en) | 1989-06-01 | 1989-06-01 | The processing method of poultry egg joining with eggshell |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1047613A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202492A (en) * | 2013-01-09 | 2013-07-17 | 湖南农业大学 | Preparation method for high-calcium flavor spiced duck egg |
| CN103416773A (en) * | 2012-05-15 | 2013-12-04 | 陈一飞 | Production method of multi-flavor finished product egg |
| CN105077354A (en) * | 2015-09-10 | 2015-11-25 | 河南科技学院 | Egg products with multiple tastes and production method of egg products |
| CN110179088A (en) * | 2019-07-03 | 2019-08-30 | 荆州市禾盛食品科技有限公司 | A kind of pickling liquid for preserving salted egg, package mud and preparation method thereof |
-
1989
- 1989-06-01 CN CN89102414A patent/CN1047613A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416773A (en) * | 2012-05-15 | 2013-12-04 | 陈一飞 | Production method of multi-flavor finished product egg |
| CN103202492A (en) * | 2013-01-09 | 2013-07-17 | 湖南农业大学 | Preparation method for high-calcium flavor spiced duck egg |
| CN105077354A (en) * | 2015-09-10 | 2015-11-25 | 河南科技学院 | Egg products with multiple tastes and production method of egg products |
| CN110179088A (en) * | 2019-07-03 | 2019-08-30 | 荆州市禾盛食品科技有限公司 | A kind of pickling liquid for preserving salted egg, package mud and preparation method thereof |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |