阅读说明：本技术 一种松花蛋的制作方法 (Method for making preserved eggs ) 是由 宫长春 于 2021-01-18 设计创作，主要内容包括：一种松花蛋的制作方法,包括如下步骤：鲜蛋分选,腌制泡料制备,将用新鲜鸭蛋加入泡料容器中腌制5—10天,发酵泡料制备,将腌制过的蛋捞出放入发酵泡料内,经过5分钟的侵泡后捞出放入密封袋内,将密封袋放入筐里使蛋密封发酵6—15天后即为成品。本发明所得松花蛋既保持了原有的风味及优点,又彻底去除了皮蛋中对人体有害的重金属和其他有害物质成分,适合人们安全食用,食用时无苦、无涩、无辣口感,色泽漂亮,口感好,而且料液无毒,无沉淀,无污染,料液可重复利用降低了成本。(A method for preparing preserved eggs comprises the following steps: selecting fresh eggs, preparing a pickling material, pickling the fresh duck eggs in a pickling material container for 5-10 days, preparing a fermentation pickling material, taking out the pickled eggs, putting the pickled eggs into the fermentation pickling material, taking out the eggs after 5 minutes of pickling, putting the eggs into a sealing bag, and putting the sealing bag into a basket to carry out sealed fermentation on the eggs for 6-15 days to obtain a finished product. The preserved eggs prepared by the invention not only keep the original flavor and advantages, but also completely remove heavy metals and other harmful substances harmful to human bodies in preserved eggs, are suitable for safe eating by people, have no bitter, astringent or spicy taste when eaten, have beautiful color and good taste, have no toxicity, no precipitate or pollution in feed liquid, and can be reused to reduce the cost.)

1. The preparation method of the preserved eggs is characterized by comprising the following steps:

the method comprises the following steps: sorting fresh eggs, selecting fresh duck eggs with undamaged shells and no cracks, cleaning mud on the surfaces of the eggs, and drying for later use;

step two: preparing pickling materials, namely adding 90-110 parts of water, 2-8 parts of salt, 10-15 parts of sodium hydroxide, 0.5-0.8 part of tea and 30-40 parts of zinc oxide into a container according to parts by weight and uniformly stirring;

step three: adding fresh duck eggs into a material soaking container, ensuring that the eggs are completely immersed, keeping the indoor temperature at 20-28 ℃, and pickling for 5-10 days;

step four: preparing a fermentation soaking material, namely adding 90-110 parts by weight of water, 0.02-0.03 part by weight of tea, 1-1.4 parts by weight of salt and 0.03-0.04 part by weight of zinc oxide into a container and uniformly stirring;

step five: and (3) fishing out the eggs pickled in the step three, putting the eggs into a fermentation material, fishing out the eggs after 5 minutes of soaking, putting the eggs into a sealing bag, putting the sealing bag into a basket to seal and ferment the eggs, keeping the temperature in a fermentation chamber at 20-28 ℃, and fermenting for 6-15 days to obtain the finished product.

2. The method for preparing preserved eggs according to claim 1, wherein the method comprises the following steps: the preparation of the pickling material is that 100 parts of water, 5 parts of salt, 13 parts of sodium hydroxide, 0.6 part of tea and 35 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the fermentation soaking material is prepared by adding 100 parts of water, 0.025 part of tea, 1.2 parts of salt and 0.035 part of zinc oxide into a container by weight parts and stirring uniformly.

3. The method for preparing preserved eggs according to claim 1, wherein the method comprises the following steps: the preparation of the pickling material is that 90 parts of water, 2 parts of salt, 10 parts of sodium hydroxide, 0.5 part of tea and 30 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the preparation of the fermentation soaking material is that 90 parts of water, 0.023 part of tea, 1 part of salt and 0.03 part of zinc oxide are added into a container according to the parts by weight and are stirred evenly.

4. The method for preparing preserved eggs according to claim 1, wherein the method comprises the following steps: the preparation of the pickling material is that 110 parts of water, 8 parts of salt, 15 parts of sodium hydroxide, 0.8 part of tea and 40 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the preparation of the fermentation soaking material is that 110 parts of water, 0.03 part of tea, 1.4 parts of salt and 0.04 part of zinc oxide are added into a container according to the parts by weight and are stirred evenly.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making preserved eggs.

Background

The preserved eggs are the traditional flavor egg products in China, are not only popular with the vast consumers in China, but also have the full name in the international market. However, lead oxide is mostly adopted in the traditional preserved egg pickling process, and the lead oxide mainly plays a role in controlling the uniform permeation of sodium hydroxide in the preserved egg pickling process, promotes shell separation and corrosion prevention, and increases the flavor and color of the preserved egg. Lead is a toxic heavy metal element, so if it is eaten frequently, lead poisoning may occur, thereby causing insomnia, inattention, anemia, arthralgia, slow thinking, and impaired brain function. In addition, the traditional preserved egg salting process often has a spicy taste due to excessive alkali. Along with the gradual improvement of the living standard of people, consumers put forward higher requirements on the safety and the comprehensive balance of the nutrition of food materials, and the preserved eggs prepared by the traditional process obviously cannot meet the requirements of modern food on environmental protection and comprehensive nutrition.

Disclosure of Invention

The invention aims to solve the problems and provides a method for making preserved eggs, which has the advantages of no lead, no astringent and spicy taste, good mouthfeel and improved nutritional value of eggs.

The technical scheme adopted by the invention is as follows:

a method for preparing preserved eggs comprises the following steps:

the method comprises the following steps: sorting fresh eggs, selecting fresh duck eggs with undamaged shells and no cracks, cleaning mud on the surfaces of the eggs, and drying for later use;

step two: preparing pickling materials, namely adding 90-110 parts of water, 2-8 parts of salt, 10-15 parts of sodium hydroxide, 0.5-0.8 part of tea and 30-40 parts of zinc oxide into a container according to parts by weight and uniformly stirring;

step three: adding fresh duck eggs into a soaking container, ensuring that the eggs are completely immersed, keeping the temperature in a pickling room at 20-28 ℃, and pickling for 5-10 days;

step four: preparing a fermentation soaking material, namely adding 90-110 parts by weight of water, 0.02-0.03 part by weight of tea, 1-1.4 parts by weight of salt and 0.03-0.04 part by weight of zinc oxide into a container and uniformly stirring;

step five: and (3) fishing out the eggs pickled in the step three, putting the eggs into a fermentation material, fishing out the eggs after 5 minutes of soaking, putting the eggs into a sealing bag, putting the sealing bag into a basket to seal and ferment the eggs, keeping the temperature in a fermentation chamber at 20-28 ℃, and fermenting for 6-15 days to obtain the finished product.

The preserved eggs prepared by the invention not only keep the original flavor and advantages, but also completely remove heavy metals and other harmful substances harmful to human bodies in preserved eggs, are suitable for safe eating by people, have no bitter, astringent or spicy taste when eaten, have beautiful color and good taste, have no toxicity, no precipitate or pollution in feed liquid, and can be reused to reduce the cost.

Detailed Description

Example one

A method for preparing preserved eggs comprises the following steps:

the method comprises the following steps: sorting fresh eggs, selecting fresh duck eggs with undamaged shells and no cracks, cleaning mud on the surfaces of the eggs, and drying for later use;

step two: preparing a pickling material, namely adding 100 parts by weight of water, 5 parts by weight of salt, 13 parts by weight of sodium hydroxide, 0.6 part by weight of tea leaves and 35 parts by weight of zinc oxide into a container and uniformly stirring;

step three: adding fresh duck eggs into a material soaking container, ensuring that the eggs are completely immersed, keeping the indoor temperature at 20-28 ℃, and pickling for 8 days;

step four: preparing a fermentation soaking material, namely adding 100 parts of water, 0.025 part of tea, 1.2 parts of salt and 0.035 part of zinc oxide into a container according to the parts by weight and uniformly stirring;

step five: and (3) fishing out the eggs pickled in the step three, putting the eggs into a fermentation material, fishing out the eggs after 5 minutes of soaking, putting the eggs into a sealing bag, putting the sealing bag into a basket to seal and ferment the eggs, keeping the temperature in a fermentation chamber at 20-28 ℃, and fermenting for 6-15 days to obtain the finished product.

Example two

The second embodiment is substantially the same as the first embodiment, and the difference is that the second step: the preparation of the pickling material is that 90 parts of water, 2 parts of salt, 10 parts of sodium hydroxide, 0.5 part of tea and 30 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the preparation of the fermentation soaking material is that 90 parts of water, 0.023 part of tea, 1 part of salt and 0.03 part of zinc oxide are added into a container according to the parts by weight and are stirred evenly.

EXAMPLE III

The third embodiment is substantially the same as the first embodiment, and the difference is that the second step: the preparation of the pickling material is that 110 parts of water, 8 parts of salt, 15 parts of sodium hydroxide, 0.8 part of tea and 40 parts of zinc oxide are added into a container according to the parts by weight and are stirred evenly; step four: the preparation of the fermentation soaking material is that 110 parts of water, 0.03 part of tea, 1.4 parts of salt and 0.04 part of zinc oxide are added into a container according to the parts by weight and are stirred evenly.