Vacuum cooked salted egg processing method
Both the mud bag and salted salted egg have the shortcomings of longer storage time, more salt penetration, more salty protein, and blackish yolk. The production of salted eggs using the national invention patent of the Zhejiang Academy of Agricultural Sciences “salted salted egg preparations and processing of cooked and salted eggs with salting preparation†can shorten the production cycle, reduce the saltiness of the protein, and effectively prevent the blackening of the egg yolk. Greatly improve the production rate and quality of salted eggs.
1. The selection of fresh eggs is the same as the processing of lead-free preserved eggs.
2. Ingredient Formula (1) Salted brine egg recipe: 100 kg of water, 25 to 30 kg of salt, and 0.2 kg of salted egg preparation.
(2) Pickled yellow mud (grey bag) egg formula: 100 kg of water, 100-150 kg of salt, 100 kg of plaster, and 0.25 kg of salted egg preparation.
3. Dosage protocol First put the salted egg preparation powder package in the mixing tank, add salt, stir until completely dissolved with water, and put the salted egg preparation granule package. Stir salty immediately after mixing. Eggs (if mud-filled eggs need to add mud and stir evenly salted eggs).
4, salt water re-use method in the ingredients in the cylinder into the salted egg preparation powder package, add the appropriate amount of salt, the brine has been used before the first filter, and then poured into the salted salt marinade preparation package immediately mixed egg. Repeatedly, keep salt water clean and odorless during use.
5, daily management salted salted eggs preserved, should strictly control the indoor temperature does not exceed 30 °C, avoid direct sunlight, and keep the pickle workshop hygiene, pickled eggs with the mud method should be rolled over the layer of mud eggs Put it flat in a bamboo basket and tighten the nylon bag to avoid air leakage. Apply the national invention patent of the Zhejiang Academy of Agricultural Sciences to prepare the salted egg by using the salted egg preparation and the salted egg preparation method. Reduce the mature period of salted eggs by 1/3, usually, the summer ripening period is 15 to 20 days, the spring and autumn is 25 to 30 days, and the winter is 30 to 35 days.
6. If the surface of the cleaned eggshell is salted with a mortar, it must be soaked in water. The plaster gradually emerges from the surface of the eggshell and is then washed with eggshells like salt water to clean the surface of the eggshell until it is completely clean and dry the eggshell surface.
7. Vacuum packaging Put salted mature raw salted eggs into special salted egg bags for vacuum packaging. The vacuum sealing temperature is generally controlled within the range of 170-190°C. The vacuum degree inside the bag is not less than 0.08MaP.
8, high-temperature sterilization sterilization formula: 10-20 - back pressure cooling / 115 °C.
9. Quality inspection and storage After sterilization, the cooked salted eggs should be cooled to about 40°C as soon as possible, and the surface moisture should be air-dried. The broken bag should be picked up and put into the outer packaging. The storage should be ventilated, clean, cool, and have no odor. In the warehouse, the shelf life of vacuum cooked salted eggs is 6 months.
10, the quality of salted eggs indicators (1) sensory indicators: bags outside the clean, text patterns specification; bag inside the egg white (or blue), fresh protein, fine, tender, white, yellow pine, sand, oil, with The unique smell and taste of salted eggs are moderate and salty.
(2) Physical and chemical indicators: The physicochemical indexes of salted eggs are: mercury (calculated as Hg) not more than 0.03 mg/kg; arsenic (calculated as As) not more than 0.5 mg/kg; salt (calculated as Nacl) not less than 2.0%; volatile Base nitrogen is no more than 10 mg/100 g.
(3) Microbiological indicators: Microbial indicators for salted eggs: No pathogenic bacteria (Salmonella) should be detected.
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