There are many processing methods for lead-free preserved eggs, including preserved eggs that are processed by the National Academy of Agricultural Sciences of China on Apr. 6, 2000 and obtained the national invention patent “Lead-free preserved eggs and cured eggs.†More, elegant flavor, relatively low cost, easy operation, high production rate. The production performance is very stable, so it is popularized and applied in the main producing areas in the country.
1. Select the fresh eggs After the sensory identification and the determination of fresh eggs according to the egg method, use the knocking method to pick out eggs that are not suitable for processing, such as shelled eggs, sand shelled eggs, oiled eggs, and cracked eggs. Hold two duck eggs in the left hand, duck eggs in the right hand, and gently tap one by one, cut two eggs can not be used to collide with each other, otherwise the cracked or small cracked duck eggs are not easy to check out. When knocking, knock on both ends first, and then knock on the waist, knock on the wheel and knock it everywhere. When you hear a dumb sound, it means that there are small cracks (small cracks) in the eggshell. This kind of small cracked egg is also called cracked egg, and the sound like a steel ball collides with a shell egg.
2. Ingredients formula (1) Spring, autumn and winter: 0.55 kg of core material for salt-free preserved eggs, 5 kg of salt, 1 kg of tea powder (96% purity), 5.5 kg of sodium hydroxide (or 98% soda 7.5) Kilograms, instead of 14 kilograms of lime, 100 kilograms of water.
(2) Summer: 0.6 kg of core material for pickled preserved eggs, 5 kg of salt, 0.5 kg of tea (96% purity), 6 kg of sodium hydroxide (or 8.2 kg of 98% soda ash, 15 kg of lime) 100 kg of water.
3. Dosage Ingredients: Dispense salt, tea powder, sodium hydroxide (or soda ash, lime) in the mixing tank, stir until completely dissolved with water, wait until the temperature drops to room temperature, and dissolve the unleaded preserved eggs with a small amount of warm water. The core material of the pickled preparation is poured into the above-mentioned material liquid and mixed well, and allowed to stand for 48 hours to make the upper and lower layers of the material liquid even.
4. Determination of the effective concentration of the feed liquid The effective concentration of the feed liquid is determined by acid-base neutralization titration. Usually, the total alkalinity is determined within the range of 4.5 to 5.0%. If the manufacturer does not have the conditions for the time being, it can be tested according to the following two empirical methods. First, taking the proposed formula as the center, the alkali concentration will deviate by about 10% from the top to the bottom. If the three small samples are all good, it indicates that the liquid formula is suitable. If the three samples are not completely satisfactory, please adjust the above formula to find the best formula. Second, using egg white as raw material, take a spoonful and put it in a spoonful of liquid material. If it is solidified in 15 minutes, then 60 minutes of water is used to indicate that the concentration of the feed solution is moderate; if 30 to 45 minutes of water, note that If the concentration of the feed solution is too high, it must be diluted with water. If the amount of water is 60 to 70 minutes, the concentration of the feed solution is too low, and raw materials must be properly added.
5. Fill the fresh duck eggs selected by the filling tank and the filling soup and put it into a clean tank in a graded manner. Take it lightly and gently. The lower cylinder of the egg should be lower than the cylinder surface, and it should be installed at about 6 to 10 cm at the cylinder port. Eye bamboo net cover, and press with a wooden stick, so as not to rinse after the duck eggs. The cooled and cooled liquid material is agitated to make its concentration uniform, and the amount of the liquid is gradually poured into the cylinder from one side of the cylinder until the duck eggs are completely submerged. Don't let it fall down when filling the soup, avoid breaking the egg and wasting the liquid. After the soup is filled, it is left standing until the duck eggs are marinated in the liquid. The temperature of the soup should vary from season to season, and should be controlled between 20 and 22°C. Control at 25°C is appropriate.
6, strengthen the technical management Guan Tang later enter the pickling process, until the preserved egg mature, this stage of technical management work with the quality of the finished product is very close, the first is to master the indoor (in-cylinder) temperature, the general requirements at 21 ~ 24 °C Between the immersion of the duck eggs in the spring and autumn, after 7 to 10 days in the spring and autumn, about 3 to 4 days in the summer, and about 5 to 7 days in the winter, the contents of the eggs begin to change, and the protein first thins out. After 3 days, the protein gradually solidified. Room temperature can be increased to 20 ~ 27 °C at this time, in order to accelerate the penetration of alkali and other ingredients into the egg, promote the solidification and discoloration of preserved eggs, timely mature, soak for 15 days, the indoor temperature can be reduced to 15 ~ 18 °C, in order to make The feed fluid slowly enters the egg, which eases the change process. The indoor temperature requirements of different regions are also different. The temperature should be avoided too high or too low. If the temperature is too high, it will crack. If the temperature is too low, it will affect the solidification and discoloration. Therefore, when the summer temperatures are too high, some cooling measures may be taken; when the winter temperatures are low, insulation measures may be taken appropriately. In the place where conditions permit, the cylinder room is located in the basement, cool in winter and cool in summer. During the pickling process, special personnel should be responsible for attending to diligent observations and diligent inspections in order to find problems and solve them in time.
7, out of the tank after inspection of mature preserved eggs will be out of the tank. Soaking time is 30-40 days. In general, the temperature is low and the soaking time is longer; when the temperature is high, soaking time is shorter. After the egg is soaked, the eggshell is fragile and you should take care when lifting it. Operators should wear rubber gloves to avoid burns. After the cylinder is released, the preserved eggs shall be washed with a 1.5 to 1.8% caustic soda solution or a supernatant soaked in preserved eggs. If you wash with cold water, it must be timely mud or waxing.
8, quality inspection Egg coating before coating must be quality inspection, remove broken, inferior, bad eggs, in order to ensure the quality of preserved eggs. The test method is mainly based on sensory tests and supplemented by light tests. These methods are "one view, two trips, three jolts, four bombs, five shots, and six strips."
(1) View: See if the shell is intact and the shell color is normal. Remove broken eggs, cracked eggs, black shell eggs and larger black plaque eggs.
(2) The second mandarin duck: that is, using the hand to quail eggs. Take an egg in the hand, throw it up 5-20 centimeters high and throw it several times to determine whether the content is elastic. If there is a slight elasticity and a heavy feeling, it is a quality preserved egg; if the elasticity is greater, it is a large carcass; if there is no elasticity, it is a water or preserved egg.
(3) Three shaking: Shake by hand. This method is a supplemental examination of inelastic preserved eggs. The method is to use the thumb and the middle finger to pinch the ends of the preserved egg and shake it up and down about two or three times in the ear to hear the sound of water. A soundless egg is a good egg, and a sound of water is a water or a scalp egg.
(4) Four rounds: Use your finger to play. Put the preserved egg in the left palm and gently play the two ends of the egg with your right index finger. The sound of the soft “special†and “special†sounds are good eggs, and if you give out a stiffer “get†or “getâ€. The sound is bad.
(5) Five shots: The use of light perspective. When laying eggs, most of the preserved eggs are black (dark green), and the small head of the eggs is yellow-brown or reddish-brown. If the egg is brown or slightly brownish and moves slightly, it is an immature egg. If there is a dark shadow in the egg and blisters shadows turn back and forth, it is a water ringing egg. If one end of the egg is dark red, it is a rotten egg.
(6) Exfoliation: The shelled eggs shall be sampled and examined for appearance, color, and hardness. Then cut it longitudinally with a knife, observe the inside of the egg yolk, protein, color, and finally taste. If the protein is smooth and clean, it is a good translucent body with a tan or tea blue. The egg yolk is dark green or grass green. The heart of the egg yolk is orange and yellow, and the smell is fragrant. The taste is fragrant and beautiful. If the protein is crushed, rotted, or even liquefied, the more severe egg yolks are yellowish red and harden, and the pungent alkali odor is alkali-damaged. If the protein coagulates softly, the egg yolk has a large heart, and the egg odor is an incompletely mature preserved egg. If the protein coagulates well and the egg yolk is yellow, it is a preserved egg that turns yellow in contact with the air. Although this preserved egg can be eaten, it lacks the unique taste of preserved eggs.
9, coating quality (1) mud coating ç³ ç³ çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ There are three kinds of effects: First, the eggshell is protected from breakage because the eggshell becomes brittle and breakable after the egg is soaked. Second, extend the shelf life to prevent eggs from being exposed to the air or contaminated by bacteria. Third, to promote the after-ripening of preserved eggs, increase the hardness of the protein (especially due to the high temperature ahead of the cylinder and the protein is still soft, the heart of the larger preserved eggs). The mud coating method can be used to soak the egg material liquid plus yellow mud tune into a thick paste, mud should wear rubber gloves, each egg package mud 70 to 80 grams, the thickness of the mud 2 to 3 mm. After the mud is packaged, it is also necessary to stick a layer of oyster shell on the surface and outsource the plastic film.
(2) Coated film: This method has the characteristics of hygiene, beauty, and convenience compared with mud coating. This method is selected from the lead-free preserved egg preservation film developed by the Research Group of Livestock Products Processing of the Animal Husbandry Institute of Zhejiang Academy of Agricultural Sciences. Each film in the cylinder's preserved egg is wrapped to achieve the purpose of shelf life.
10. There are three general methods for storing preserved eggs:
(1) The original tank storage: that is to extend the date of the matured preserved eggs, continue to be stored in the original cylinder, generally can be stored for 3 to 5 months without changing the quality.
(2) Packed materials are stored in cylinders: they are packed in whole materials and stored in sealed containers. The storage period can be up to six months.
(3) After packing, packing or mounting storage: Use whole stuffed eggs, do not install the cylinder and put them into nylon bags, pack them in cartons or bamboo baskets, and store them in the storage. The storage period can reach 3 to 5 Months, but when summer temperatures are high, cartons or bamboo rafts are generally not used. It is best to use cylinders for storage.
The shelf life of preserved eggs is also related to the season, generally the spring storage period is longer, and the storage period is shorter in summer. Because preserved eggs are a flavor food, they should not be stored for too long. The temperature within the warehouse is preferably within the range of 10 to 20°C, and the jar (altar) containing the preserved eggs (tank) should be placed in a cool and ventilated place, and must not be exposed to the sun, and it must be protected from rain or moisture. In order to avoid causing moldy degeneration.
11, the quality indicators of lead-free preserved eggs (1) sensory indicators 1 Appearance: Mud layers of mud and rice husk should be thin and even, slightly moist, coating coating of eggs should be uniform. Muddy eggs, paint eggs, and light body eggs must not be mildewed, and eggshells should be clean and intact.
2 egg morphology: the egg body is complete, shiny, elastic, with pine flowers, non-stick shell. The carcasses of the carp are generally crooked or small crooked, and hard carpels are hard or hard.
3 Egg color: The protein is translucent greenish brown or brown, the egg yolk is dark green and has a variety of distinct color layers.
4 smell and taste: a unique taste and taste of preserved eggs, no smell, no bitter, no astringent, not spicy, long aftertaste. Hard carpels are slightly spicy.
(2) physical and chemical indicators of moisture,% 66 to 70
Total alkalinity, meq/100g 5 to 10
Arsenic (calculated as As), mg/kg < 0.5
PH value (1/15 dilution) >9.5
(3) Bacteria indicator number of bacteria, each /g <500
E. coli, each /100g >30
Pathogens (Salmonella) must not be detected
1. Select the fresh eggs After the sensory identification and the determination of fresh eggs according to the egg method, use the knocking method to pick out eggs that are not suitable for processing, such as shelled eggs, sand shelled eggs, oiled eggs, and cracked eggs. Hold two duck eggs in the left hand, duck eggs in the right hand, and gently tap one by one, cut two eggs can not be used to collide with each other, otherwise the cracked or small cracked duck eggs are not easy to check out. When knocking, knock on both ends first, and then knock on the waist, knock on the wheel and knock it everywhere. When you hear a dumb sound, it means that there are small cracks (small cracks) in the eggshell. This kind of small cracked egg is also called cracked egg, and the sound like a steel ball collides with a shell egg.
2. Ingredients formula (1) Spring, autumn and winter: 0.55 kg of core material for salt-free preserved eggs, 5 kg of salt, 1 kg of tea powder (96% purity), 5.5 kg of sodium hydroxide (or 98% soda 7.5) Kilograms, instead of 14 kilograms of lime, 100 kilograms of water.
(2) Summer: 0.6 kg of core material for pickled preserved eggs, 5 kg of salt, 0.5 kg of tea (96% purity), 6 kg of sodium hydroxide (or 8.2 kg of 98% soda ash, 15 kg of lime) 100 kg of water.
3. Dosage Ingredients: Dispense salt, tea powder, sodium hydroxide (or soda ash, lime) in the mixing tank, stir until completely dissolved with water, wait until the temperature drops to room temperature, and dissolve the unleaded preserved eggs with a small amount of warm water. The core material of the pickled preparation is poured into the above-mentioned material liquid and mixed well, and allowed to stand for 48 hours to make the upper and lower layers of the material liquid even.
4. Determination of the effective concentration of the feed liquid The effective concentration of the feed liquid is determined by acid-base neutralization titration. Usually, the total alkalinity is determined within the range of 4.5 to 5.0%. If the manufacturer does not have the conditions for the time being, it can be tested according to the following two empirical methods. First, taking the proposed formula as the center, the alkali concentration will deviate by about 10% from the top to the bottom. If the three small samples are all good, it indicates that the liquid formula is suitable. If the three samples are not completely satisfactory, please adjust the above formula to find the best formula. Second, using egg white as raw material, take a spoonful and put it in a spoonful of liquid material. If it is solidified in 15 minutes, then 60 minutes of water is used to indicate that the concentration of the feed solution is moderate; if 30 to 45 minutes of water, note that If the concentration of the feed solution is too high, it must be diluted with water. If the amount of water is 60 to 70 minutes, the concentration of the feed solution is too low, and raw materials must be properly added.
5. Fill the fresh duck eggs selected by the filling tank and the filling soup and put it into a clean tank in a graded manner. Take it lightly and gently. The lower cylinder of the egg should be lower than the cylinder surface, and it should be installed at about 6 to 10 cm at the cylinder port. Eye bamboo net cover, and press with a wooden stick, so as not to rinse after the duck eggs. The cooled and cooled liquid material is agitated to make its concentration uniform, and the amount of the liquid is gradually poured into the cylinder from one side of the cylinder until the duck eggs are completely submerged. Don't let it fall down when filling the soup, avoid breaking the egg and wasting the liquid. After the soup is filled, it is left standing until the duck eggs are marinated in the liquid. The temperature of the soup should vary from season to season, and should be controlled between 20 and 22°C. Control at 25°C is appropriate.
6, strengthen the technical management Guan Tang later enter the pickling process, until the preserved egg mature, this stage of technical management work with the quality of the finished product is very close, the first is to master the indoor (in-cylinder) temperature, the general requirements at 21 ~ 24 °C Between the immersion of the duck eggs in the spring and autumn, after 7 to 10 days in the spring and autumn, about 3 to 4 days in the summer, and about 5 to 7 days in the winter, the contents of the eggs begin to change, and the protein first thins out. After 3 days, the protein gradually solidified. Room temperature can be increased to 20 ~ 27 °C at this time, in order to accelerate the penetration of alkali and other ingredients into the egg, promote the solidification and discoloration of preserved eggs, timely mature, soak for 15 days, the indoor temperature can be reduced to 15 ~ 18 °C, in order to make The feed fluid slowly enters the egg, which eases the change process. The indoor temperature requirements of different regions are also different. The temperature should be avoided too high or too low. If the temperature is too high, it will crack. If the temperature is too low, it will affect the solidification and discoloration. Therefore, when the summer temperatures are too high, some cooling measures may be taken; when the winter temperatures are low, insulation measures may be taken appropriately. In the place where conditions permit, the cylinder room is located in the basement, cool in winter and cool in summer. During the pickling process, special personnel should be responsible for attending to diligent observations and diligent inspections in order to find problems and solve them in time.
7, out of the tank after inspection of mature preserved eggs will be out of the tank. Soaking time is 30-40 days. In general, the temperature is low and the soaking time is longer; when the temperature is high, soaking time is shorter. After the egg is soaked, the eggshell is fragile and you should take care when lifting it. Operators should wear rubber gloves to avoid burns. After the cylinder is released, the preserved eggs shall be washed with a 1.5 to 1.8% caustic soda solution or a supernatant soaked in preserved eggs. If you wash with cold water, it must be timely mud or waxing.
8, quality inspection Egg coating before coating must be quality inspection, remove broken, inferior, bad eggs, in order to ensure the quality of preserved eggs. The test method is mainly based on sensory tests and supplemented by light tests. These methods are "one view, two trips, three jolts, four bombs, five shots, and six strips."
(1) View: See if the shell is intact and the shell color is normal. Remove broken eggs, cracked eggs, black shell eggs and larger black plaque eggs.
(2) The second mandarin duck: that is, using the hand to quail eggs. Take an egg in the hand, throw it up 5-20 centimeters high and throw it several times to determine whether the content is elastic. If there is a slight elasticity and a heavy feeling, it is a quality preserved egg; if the elasticity is greater, it is a large carcass; if there is no elasticity, it is a water or preserved egg.
(3) Three shaking: Shake by hand. This method is a supplemental examination of inelastic preserved eggs. The method is to use the thumb and the middle finger to pinch the ends of the preserved egg and shake it up and down about two or three times in the ear to hear the sound of water. A soundless egg is a good egg, and a sound of water is a water or a scalp egg.
(4) Four rounds: Use your finger to play. Put the preserved egg in the left palm and gently play the two ends of the egg with your right index finger. The sound of the soft “special†and “special†sounds are good eggs, and if you give out a stiffer “get†or “getâ€. The sound is bad.
(5) Five shots: The use of light perspective. When laying eggs, most of the preserved eggs are black (dark green), and the small head of the eggs is yellow-brown or reddish-brown. If the egg is brown or slightly brownish and moves slightly, it is an immature egg. If there is a dark shadow in the egg and blisters shadows turn back and forth, it is a water ringing egg. If one end of the egg is dark red, it is a rotten egg.
(6) Exfoliation: The shelled eggs shall be sampled and examined for appearance, color, and hardness. Then cut it longitudinally with a knife, observe the inside of the egg yolk, protein, color, and finally taste. If the protein is smooth and clean, it is a good translucent body with a tan or tea blue. The egg yolk is dark green or grass green. The heart of the egg yolk is orange and yellow, and the smell is fragrant. The taste is fragrant and beautiful. If the protein is crushed, rotted, or even liquefied, the more severe egg yolks are yellowish red and harden, and the pungent alkali odor is alkali-damaged. If the protein coagulates softly, the egg yolk has a large heart, and the egg odor is an incompletely mature preserved egg. If the protein coagulates well and the egg yolk is yellow, it is a preserved egg that turns yellow in contact with the air. Although this preserved egg can be eaten, it lacks the unique taste of preserved eggs.
9, coating quality (1) mud coating ç³ ç³ çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® çš® ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ ç³ There are three kinds of effects: First, the eggshell is protected from breakage because the eggshell becomes brittle and breakable after the egg is soaked. Second, extend the shelf life to prevent eggs from being exposed to the air or contaminated by bacteria. Third, to promote the after-ripening of preserved eggs, increase the hardness of the protein (especially due to the high temperature ahead of the cylinder and the protein is still soft, the heart of the larger preserved eggs). The mud coating method can be used to soak the egg material liquid plus yellow mud tune into a thick paste, mud should wear rubber gloves, each egg package mud 70 to 80 grams, the thickness of the mud 2 to 3 mm. After the mud is packaged, it is also necessary to stick a layer of oyster shell on the surface and outsource the plastic film.
(2) Coated film: This method has the characteristics of hygiene, beauty, and convenience compared with mud coating. This method is selected from the lead-free preserved egg preservation film developed by the Research Group of Livestock Products Processing of the Animal Husbandry Institute of Zhejiang Academy of Agricultural Sciences. Each film in the cylinder's preserved egg is wrapped to achieve the purpose of shelf life.
10. There are three general methods for storing preserved eggs:
(1) The original tank storage: that is to extend the date of the matured preserved eggs, continue to be stored in the original cylinder, generally can be stored for 3 to 5 months without changing the quality.
(2) Packed materials are stored in cylinders: they are packed in whole materials and stored in sealed containers. The storage period can be up to six months.
(3) After packing, packing or mounting storage: Use whole stuffed eggs, do not install the cylinder and put them into nylon bags, pack them in cartons or bamboo baskets, and store them in the storage. The storage period can reach 3 to 5 Months, but when summer temperatures are high, cartons or bamboo rafts are generally not used. It is best to use cylinders for storage.
The shelf life of preserved eggs is also related to the season, generally the spring storage period is longer, and the storage period is shorter in summer. Because preserved eggs are a flavor food, they should not be stored for too long. The temperature within the warehouse is preferably within the range of 10 to 20°C, and the jar (altar) containing the preserved eggs (tank) should be placed in a cool and ventilated place, and must not be exposed to the sun, and it must be protected from rain or moisture. In order to avoid causing moldy degeneration.
11, the quality indicators of lead-free preserved eggs (1) sensory indicators 1 Appearance: Mud layers of mud and rice husk should be thin and even, slightly moist, coating coating of eggs should be uniform. Muddy eggs, paint eggs, and light body eggs must not be mildewed, and eggshells should be clean and intact.
2 egg morphology: the egg body is complete, shiny, elastic, with pine flowers, non-stick shell. The carcasses of the carp are generally crooked or small crooked, and hard carpels are hard or hard.
3 Egg color: The protein is translucent greenish brown or brown, the egg yolk is dark green and has a variety of distinct color layers.
4 smell and taste: a unique taste and taste of preserved eggs, no smell, no bitter, no astringent, not spicy, long aftertaste. Hard carpels are slightly spicy.
(2) physical and chemical indicators of moisture,% 66 to 70
Total alkalinity, meq/100g 5 to 10
Arsenic (calculated as As), mg/kg < 0.5
PH value (1/15 dilution) >9.5
(3) Bacteria indicator number of bacteria, each /g <500
E. coli, each /100g >30
Pathogens (Salmonella) must not be detected
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