CN107821998A - A kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen - Google Patents
A kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen Download PDFInfo
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- CN107821998A CN107821998A CN201711273250.2A CN201711273250A CN107821998A CN 107821998 A CN107821998 A CN 107821998A CN 201711273250 A CN201711273250 A CN 201711273250A CN 107821998 A CN107821998 A CN 107821998A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 70
- 241000220317 Rosa Species 0.000 title claims abstract description 42
- 238000009938 salting Methods 0.000 title claims abstract description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 17
- 229910052757 nitrogen Inorganic materials 0.000 title claims abstract description 11
- 239000003513 alkali Substances 0.000 title claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 10
- 235000021110 pickles Nutrition 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 6
- 238000004904 shortening Methods 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 31
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 14
- 229940069338 potassium sorbate Drugs 0.000 claims description 14
- 235000010241 potassium sorbate Nutrition 0.000 claims description 14
- 239000004302 potassium sorbate Substances 0.000 claims description 14
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 239000012634 fragment Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 229940026314 red yeast rice Drugs 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000012266 salt solution Substances 0.000 abstract description 4
- 239000011780 sodium chloride Substances 0.000 abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 abstract description 3
- 108010000912 Egg Proteins Proteins 0.000 abstract description 3
- 230000006837 decompression Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 53
- 239000000243 solution Substances 0.000 description 14
- 150000001412 amines Chemical class 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 240000002262 Litsea cubeba Species 0.000 description 1
- 235000012854 Litsea cubeba Nutrition 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000959721 Rosa sempervirens Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 150000004982 aromatic amines Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000008139 complexing agent Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000003694 hair properties Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen, the content of VBN is in the physical and chemical index of the salting of rose taste Salted duck egg：0.03mg/100g；It pickles step：(1) pretreatment of duck's egg；(2) salt solution pressurization pickling；(3) rose paste vacuum decompression is pickled；(4) four steps of the shortening of duck's egg and vacuum packaging.The Salted duck egg protein and amino acid pickled using this method are almost corrupt and rotten without producing, more fully save the nutritional ingredient of original duck's egg, and the present invention will pickle the moderate Salted duck egg of rear saline taste and is put into rose paste and further pickles again in step (2), so that this product distributes rose fragrance, mellow in taste, food and it is oiliness, there is unique flavor, the characteristics of nutritive value is high, and healthcare function is strong.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of salting of rose taste Salted duck egg of low volatility alkali nitrogen and
Its method for salting.
Background technology
Salted duck egg has the advantages that unique flavor, nutritious, instant, deep to be liked by compatriots, is China's fresh egg
One of main fabricated product.Traditional marinating method, it is pickled the middle and later periods, and the easily raw blackspot of eggshell, albumen becomes muddy, and yolk is easy
Black hardened, salt solution can be corrupt smelly, and eggs ' quality declines.Because albumen in duck's egg is due to the effect of bacterium and enzyme,
Its corruption is set to decompose and produce the alkaline nitrogen substance such as ammonia and amine.Such content of material is higher, shows that amino acid is destroyed
More, particularly methionine and tyrosine, therefore nutritive value is greatly affected.And these materials have special foreign odor mostly
Taste and toxicity, particularly aromatic amine toxicity is bigger, and Nausea and vomiting, headache, dizziness, or even blood easily occurs often in Clinical practice
Press unstable etc..《Fresh jelly animality aquatic products sanitary standard GB 2733》Middle regulation, which is pickled, eats VBN in animal raw
Content should be less than or equal to 25mg/100g.
The innovation and creation of Application No. 201710708013.8, disclose a kind of processing side of health-care nutritive Salted duck egg
Method, duck's egg is removed after salt solution cleans surface is dirty and part harmful microorganism, by 25~29 DEG C of immersion litsea citrate oils of duck's egg
Middle impregnation, TVB-N content can be made to decline 6.63mg/100g.But the Salted duck egg pickled using this method its wave
The content of hair property alkali nitrogen is still very high, and it is putrid and deteriorated to illustrate that Salted duck egg still generates, and mouthfeel and nutritive value decline, and influence
The health of human body.Therefore, can be preferably, it is necessary to which TVB-N content in Salted duck egg can effectively be reduced by developing one kind
Preserve duck's egg in the various amino acid of protein and needed by human body, it is in good taste, the high salting of rose taste Salted duck egg of nutritive value and its
Method for salting.
The content of the invention
It is an object of the invention to provide one kind can effectively reduce TVB-N content in Salted duck egg, can be preferable
Ground preserve duck's egg in the various amino acid of protein and needed by human body, it is in good taste, the high salting of rose taste Salted duck egg of nutritive value and
Its method for salting.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen, the physical and chemical index of the salting of rose taste Salted duck egg
The content of middle VBN is：0.03mg/100g；It is as follows that it pickles step：
(1) select intact duck's egg to clean up, be put into the EDTA-2Na solution that concentration is 1%~4% and soak,
The pH value of EDTA-2Na solution is adjusted to 4.0~5.0, and duck's egg is fished in immersion after 1~2 hour, repeats the step 1~3 time；
(2) after the duck's egg pulled out is dried, it is put into pressure vessel A, is pickled 8~14 days with pickling liquid, in holding container A
Temperature be 15~20 DEG C, pressure is 0.12MPa~0.18MPa；
The constituent of pickling liquid is matched by mass fraction：600~750 parts of water, 220~260 parts of salt, potassium sorbate 8
~20 parts, 15~25 parts of citric acid；
(3) one layer of rose paste is first spread in pressure vessel B bottom, the potassium sorbate that spray concentration is 2%~5% is molten
Liquid, then the duck's egg pickled in step (2) is uniformly placed on rose paste, then one layer of rose paste is spread on the upside of duck's egg,
Potassium sorbate is sprayed again, fills container according to the order of one layer of rose paste, one layer of duck's egg, and the temperature in holding container B is 10
~15 DEG C, pressure is：- 0.05MPa~-0.07MPa, pickle 10~15 days；
(4) salting of rose taste Salted duck egg after step (3) is pickled, heated several minutes with boiling water or steam and carry out shortening, cooled down
Afterwards, damaged salted egg is rejected, is vacuum-packed.
Further, using the PH of citric acid adjustment EDTA-2Na solution in step (1).
Further, the preparation of rose paste：New fresh-rose is cleaned to dry and is cut into 2~5mm fragment and is put into appearance
In device, add monascus, Yoghourt, white wine, salt and honey be stirred it is well mixed after, sealed container port is placed on 15~20
DEG C storeroom in, standing for fermentation 20~25 days after i.e. rose paste is made；
Wherein, rose：Monascus：Yoghourt：White wine：Salt：The mass ratio of honey is 100：3：10：4：8：3.
Further, pressure vessel A and pressure vessel B is stainless steel products.
The principle of the invention is：
(1) duck's egg is soaked using EDTA-2Na, acid EDTA-2Na can carry out anti-with the amine substance of alkalescence
Should, EDTA-2Na is complexing agent again in addition, can remove the amine substance containing metal class, so being handled by EDTA-2Na solution
The content of VBN in duck's egg can be significantly reduced.
(2) use the pickling liquid of salt, potassium sorbate and citric acid in temperature for 15~20 DEG C, pressure be 0.12MPa~
Carry out the first step in 0.18MPa container As to pickle, potassium sorbate is in solution of the PH less than 4, to mould, yeast, aerobic corruption
Bacterium has significant inhibitory action, reduce further the content of VBN in duck's egg；Meanwhile use and add in curing process
Pressure processing, high pressure promote salt and accelerate infiltration into duck's egg, shorten the process-cycle.
(3) the moderate Salted duck egg of the saline taste pickled the first step is put into rose paste under the conditions of vacuum decompression
Row second step is pickled, and fragrant alcohol, phenol, amino acid and vitamin in rose can be made to be rapidly soaked into duck's egg, it salts down
Product color, shape are better than the duck's egg pickled under normal pressure.
The beneficial effects of the invention are as follows：
(1) TVB-N content of Salted duck egg is only 0.03mg/100g in the present invention, be can be ignored, this says
Bright the Salted duck egg protein pickled using this method and amino acid are almost corrupt and rotten without producing, and more fully save original
Carry out the nutritional ingredient of duck's egg, and the moderate Salted duck egg of the present invention saline taste of again having pickled the first step is put into rose paste
Pickle so that this product distributes rose fragrance, mellow in taste, food and it is oiliness, there is unique flavor, nutritive value height, health care
The characteristics of function is strong.
Embodiment
With reference to embodiment, the present invention is further illustrated, and embodiment includes but do not limit present invention protection model
Enclose.
Embodiment 1
Select intact duck's egg to clean up, be put into the EDTA-2Na solution that concentration is 1% and soak, adjusted using citric acid
The pH value of whole solution is adjusted to 4.0, and duck's egg is fished in immersion after 1 hour, repeats the step 3 time；Pull out after duck's egg dries, be put into pressure
In force container A, it is with mass fraction proportioning：600 parts of water, 220 parts of salt, 8 parts of potassium sorbate, the pickling liquid that 15 parts of citric acid is pickled
8~14 days, the temperature in holding container A was 15~20 DEG C, and pressure is 0.12MPa~0.18MPa.
Embodiment 2
Select intact duck's egg to clean up, be put into the EDTA-2Na solution that concentration is 2.5% and soak, using citric acid
The pH value of adjustment solution is adjusted to 4.5, and duck's egg is fished in immersion after 1.5 hours, repeats the step 2 time；Pull out after duck's egg dries, put
Enter in pressure vessel A, be with mass fraction proportioning：675 parts of water, 240 parts of salt, 14 parts of potassium sorbate, 20 parts of citric acid are pickled
Liquid is pickled 8~14 days, and the temperature in holding container A is 15~20 DEG C, and pressure is 0.12MPa~0.18MPa.
Embodiment 3
Select intact duck's egg to clean up, be put into the EDTA-2Na solution that concentration is 4% and soak, adjusted using citric acid
The pH value of whole solution is adjusted to 5.0, and duck's egg is fished in immersion after 2 hours, repeats the step 1 time；Pull out after duck's egg dries, be put into pressure
In force container A, it is with mass fraction proportioning：750 parts of water, 260 parts of salt, 20 parts of potassium sorbate, the pickling liquid that 25 parts of citric acid salts down
Make 8~14 days, the temperature in holding container A is 15~20 DEG C, and pressure is 0.12MPa~0.18MPa.
One layer of rose paste is first spread in pressure vessel B bottom, spray concentration is 2%~5% potassium sorbate solution, will
The moderate Salted duck egg of the saline taste pickled in embodiment 1-3 is uniformly placed on rose paste, then one layer of rose is spread on the upside of duck's egg
Rare flower sauce, then potassium sorbate is sprayed, container is filled according to the order of one layer of rose paste, one layer of duck's egg, in holding container B
Temperature is 10~15 DEG C, and pressure is：- 0.05MPa~-0.07MPa, take out after pickling 10~15 days, heated with boiling water or steam
Several minutes of progress shortenings, after cooling, reject damaged salted egg, are vacuum-packed.
Three of the above embodiment is carried out after the completion of first step salt solution pressurization pickling to VBN in Salted duck egg
Detection, its content is 0.03mg/100g；The finished product rose taste obtained after finally being pickled to second step rose paste vacuum decompression
Salted duck egg is detected, and the content of VBN is also 0.03mg in every 100g Salted duck eggs.This just illustrates, in step (3)
(4) due to having sprayed the potassium sorbate solution that concentration is 2%~5% in, new VBN is not produced.And
Detect twice, the content of VBN is all less than far away in the curing food《Fresh jelly animality aquatic products sanitary standard GB
2733》Middle regulation, which is pickled, eats standard of the content of VBN in animal no more than 25mg/100g raw.
Claims (4)
1. a kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen, it is characterised in that：The salting of rose taste Salted duck egg
Physical and chemical index in the content of VBN be：0.03mg/100g；It is as follows that it pickles step：
(1) select intact duck's egg to clean up, be put into the EDTA-2Na solution that concentration is 1%~4% and soak, EDTA-2Na
The pH value of solution is adjusted to 4.0~5.0, and duck's egg is fished in immersion after 1~2 hour, repeats the step 1~3 time；
(2) after the duck's egg pulled out is dried, it is put into pressure vessel A, is pickled 8~14 days with pickling liquid, the temperature in holding container A
Spend for 15~20 DEG C, pressure is 0.12MPa~0.18MPa；
The constituent of pickling liquid is matched by mass fraction：600~750 parts of water, 220~260 parts of salt, potassium sorbate 8~20
Part, 15~25 parts of citric acid；
(3) one layer of rose paste is first spread in pressure vessel B bottom, spray concentration is 2%~5% potassium sorbate solution, so
The duck's egg pickled in step (2) is uniformly placed on rose paste afterwards, then one layer of rose paste is spread on the upside of duck's egg, then is sprayed
Potassium sorbate, container is filled according to the order of one layer of rose paste, one layer of duck's egg, the temperature in holding container B is 10~15
DEG C, pressure is：- 0.05MPa~-0.07MPa, pickle 10~15 days；
(4) salting of rose taste Salted duck egg after step (3) is pickled, heated several minutes with boiling water or steam and carry out shortening, after cooling, picked
Except damaged salted egg, vacuum packaging.
2. a kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen, its feature exist according to claim 1
In：Using the PH of citric acid adjustment EDTA-2Na solution in step (1).
3. a kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen, its feature exist according to claim 1
In the preparation of rose paste：New fresh-rose is cleaned to dry and is cut into 2~5mm fragment and is put into container, adds red yeast rice
Mould, Yoghourt, white wine, salt and honey be stirred it is well mixed after, sealed container port is placed in 15~20 DEG C of storeroom,
Rose paste is made after 20~25 days in standing for fermentation；
Wherein, rose：Monascus：Yoghourt：White wine：Salt：The mass ratio of honey is 100：3：10：4：8：3.
4. a kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen, its feature exist according to claim 1
In：Pressure vessel A and pressure vessel B is stainless steel products.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711273250.2A CN107821998A (en) | 2017-12-06 | 2017-12-06 | A kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen |
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| CN201711273250.2A CN107821998A (en) | 2017-12-06 | 2017-12-06 | A kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123463A (en) * | 2018-07-11 | 2019-01-04 | 安徽靳氏食品有限公司 | A kind of technique of duck egg quick cure |
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2017
- 2017-12-06 CN CN201711273250.2A patent/CN107821998A/en active Pending
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|---|---|---|---|---|
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| CN102273667A (en) * | 2011-06-29 | 2011-12-14 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
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Non-Patent Citations (2)
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| 徐姣姣，等: "减压法快速腌制咸蛋及蛋黄中脂肪酸变化", 《食品科技》 * |
| 陈黎洪，等: "《溏心皮蛋与红心咸蛋加工技术》", 31 December 2004, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123463A (en) * | 2018-07-11 | 2019-01-04 | 安徽靳氏食品有限公司 | A kind of technique of duck egg quick cure |
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