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CN-122004420-A - Preserved egg processing technology with easily-controlled alkalization degree

CN122004420ACN 122004420 ACN122004420 ACN 122004420ACN-122004420-A

Abstract

The invention discloses a preserved egg processing technology with easily controlled alkalization degree, which comprises the following steps of S1, firstly placing pretreated eggs in 96-99 ℃ water for 4-5 min, then placing the eggs in 10-15 ℃ water for cooling for 15-20 min, S2, removing eggshells of the cooled eggs, disinfecting, S3, preparing alkalization liquid, immersing the disinfected eggs in the alkalization liquid, pre-alkalizing for 0.5-1.5 h under the condition of 1-10 ℃ to obtain a first product, taking out the first product, carrying out vacuum packaging to obtain a second product, and S4, placing the second product in 60-65 ℃ water for 5-30 min to obtain the preserved eggs. The invention adopts a curing and alkalizing mode, controls the technological parameters, ensures the complete formation of preserved eggs, realizes controllable alkalization degree and sodium content, improves flavor and taste, reduces microbial pollution and has simple process.

Inventors

  • LI SHAOXUN
  • LI SHAOLONG

Assignees

  • 河南拳头食品有限公司

Dates

Publication Date
20260512
Application Date
20260317

Claims (8)

  1. 1. The preserved egg processing technology with easily controlled alkalization degree is characterized by comprising the following steps: S1, firstly placing the pretreated eggs into 96-99 ℃ water for 4-5 min, and then placing the eggs into 10-15 ℃ water for cooling for 15-20 min; S2, removing eggshells from the cooled eggs and then sterilizing; S3, preparing an alkalizing solution, immersing the sterilized eggs in the alkalizing solution, pre-alkalizing for 0.5-1.5 h at the temperature of 1-10 ℃ to obtain a first product, taking out the first product, and vacuum packaging to obtain a second product; and S4, placing the second product into water at 60-65 ℃ for 5-30min to obtain the preserved eggs.
  2. 2. The process for processing preserved eggs with easily controlled alkalization according to claim 1, wherein the pretreatment method specifically comprises the steps of selecting 50-55 g of eggs and putting the eggs into water at 60-63 ℃ for 9-11 min.
  3. 3. The process for processing preserved eggs with easily controlled alkalization degree according to claim 1, wherein the eggs pretreated in S1 are first put into 98 ℃ water for 4min 30S and then put into 12 ℃ water for cooling for 17min.
  4. 4. The process for processing preserved eggs with easily controlled alkalization degree according to claim 1, wherein the alkalization liquid comprises auxiliary liquid and sodium hydroxide with mass concentration of 1-3%.
  5. 5. The process for processing preserved eggs with easily controlled alkalization according to claim 4, wherein said auxiliary liquid comprises the following components in mass concentration: 2-2.5% of edible salt, 2.5-3% of xylitol, 0.1-0.2% of monosodium glutamate and 0.1-0.2% of 5' -flavor nucleotide disodium.
  6. 6. The process for processing preserved eggs with easily controlled alkalization according to claim 4, wherein the mass concentration of sodium hydroxide is set to 2%.
  7. 7. The process for processing preserved eggs with easily controlled alkalization according to claim 1, wherein the pre-alkalization temperature in S3 is set to 5 ℃ for 1h.
  8. 8. The process for processing preserved eggs with easily controlled alkalization according to claim 1, wherein the temperature is set to 62 ℃ and the time is set to 15min in S4.

Description

Preserved egg processing technology with easily-controlled alkalization degree Technical Field The invention relates to the technical field of preserved egg processing, in particular to a preserved egg processing technology with easily-controlled alkalization degree. Background At present, the traditional preserved egg manufacturing methods are mainly divided into two methods, namely a mud-packing method and a water immersion method, and the two methods have obvious technical defects, and are specifically as follows: The core of the method is to change the egg body structure by using strong alkali environment, namely, quicklime is hydrated with calcium hydroxide, then reacts with sodium carbonate to generate sodium hydroxide, and strong alkali permeates into eggs through eggshell pores to denature and solidify proteins to form gelatinous proteins, and meanwhile, generated hydrogen sulfide is combined with minerals to form peculiar green and black yolk and preserved flower grains of the preserved eggs. The method relies on craftsman experience and has no accurate standard, and the defects are that 1, the links of selecting eggs, adjusting mud, wrapping and the like are controlled by hand feeling, the influence of seasons and temperature and humidity is large, the egg white is easy to be stuck to the shell and the egg yolk is bitter due to the too high alkalinity, the egg white is not solidified fully due to the too low alkalinity, and 2, the mud layer is wrapped by hands with uneven thickness, so that the same-jar preserved eggs have different maturity and more defective products. The water soaking method is to soak eggs in a solution containing alkali, lead oxide, copper sulfate and other components, the metal ions can accelerate alkalization, but the potential safety hazard is that the lead oxide is forbidden to use, the residual amount of the copper sulfate is far more than the daily allowable intake value of human body, and the addition can lead to incomplete alkalization and unqualified quality. In summary, the conventional preserved egg preparation process is not good, and the invention is proposed in view of the above. Disclosure of Invention The invention aims to solve the problems in the background technology, and provides a preserved egg processing technology with easily-controlled alkalization degree, which is characterized by curing and alkalizing firstly, controlling technological parameters, ensuring the complete formation of preserved eggs, realizing controllable alkalization degree and sodium content, improving flavor and taste, reducing microbial pollution and having simple technology. The invention adopts the following technical scheme for realizing the purposes: an alkalization-controllable preserved egg processing technology comprises the following steps: S1, firstly placing the pretreated eggs into 96-99 ℃ water for 4-5 min, and then placing the eggs into 10-15 ℃ water for cooling for 15-20 min; Curing is carried out in water at 96-99 ℃ for 4-5 min, so that the egg albumen is formed in a preliminary gel mode, excessive swelling of the albumen in the subsequent alkalization process is avoided, and the integrity of preserved egg forming is ensured. In addition, the raw fishy smell of eggs can be removed by curing, and the bitter and astringent taste generated in the alkalization process can be effectively restrained by combining auxiliary components in the alkalization liquid, so that the taste of preserved eggs is improved. Selecting 50-55 g of eggs with cracks and deformities, and putting the eggs into water at 60-63 ℃ for 9-11 min; preferably, the eggs pretreated in S1 are first placed in 98℃water for 4min 30S and then cooled in 12℃water for 17min. S2, removing eggshells from the cooled eggs and then sterilizing; Specifically, the cooled eggs are uniformly crushed into shells and the eggshells are removed, and alcohol is uniformly sprayed on the surfaces of the shelled eggs to prevent microbial contamination. S3, preparing an alkalizing solution, immersing the sterilized eggs in the alkalizing solution, pre-alkalizing for 0.5-1.5 h at the temperature of 1-10 ℃ to obtain a first product, taking out the first product, and vacuum packaging to obtain a second product; Can prevent that the temperature from too high from causing microorganism to breed under the condition of 1~10 ℃, and the temperature is too low to cause egg freezing coagulation, influences the quality. The pre-alkalization time is set to be 0.5-1.5 h, the quality of preserved eggs obtained by alkalization within the time range is relatively good, excessive alkalization of the preserved eggs can be caused due to overlong time, subsequent incomplete alkalization of the preserved eggs can be caused due to overlong time, and the quality is affected. Specifically, the pre-alkalization temperature in S3 is set to be 5 ℃ and the time is set to be 1h; specifically, the alkalizing liquid comprises auxiliary liquid and sodium hydroxid